Arugula White Bean Polenta Bruschetta – Tomatoes and white beans coupled with spicy arugula and the sweetness of miso balsamic dressing make this polenta based bruschetta a very unique and delicious dish.
Ever since I created my Miso Balsamic Dressing I have been looking for other ways to use it. When I got invited to participate in the #TuscanyNowCookOff, it was a great opportunity to find another creative way to incorporate it into a dish. The sweet but tangy taste of the miso balsamic went really well with tomatoes so I decided to create a bruschetta type appetizer as an entry into the cook off. Because polenta was something I was playing around with, I decided to use it as my base instead of bread. I wanted it crispy so I baked it in the oven trying many different methods. There was plain, brushed with olive oil, coated in almond meal, and brushed with oil then coated in almond meal. Surprisingly the best method for the crispiest and most tasty polenta was the good old plain way, nothing on it, just slice and bake. It came out perfectly crispy and delicious!
The bruschetta topping I decided to add was a combination of white beans for protein, fresh tomatoes for that Italian authenticity and arugula for an added level of spice. I kept the seasoning simple and traditional with fresh garlic, salt, pepper and a squeeze of lemon, then livened the dish up by drizzling my new Miso Balsamic Dressing over the top. The flavors were so different, yet blended together very well. I loved how easy this appetizer was to make, but how unique it was too. Next time you’re looking for a fresh and fun dish, give this one a try!
- 1 sleeve of polenta a sleeve is 18 ounces
- 4 fresh tomatoes
- 2 cups arugula
- 1 can cannellini beans
- 2 teaspoons fresh chopped garlic
- juice of ½ a lemon
- A drizzle of olive oil optional
- Himalayan pink salt and ground black pepper to taste
- Miso Balsamic Dressing
Preheat oven to 400F (200C). Slice polenta into ¼ inch rounds, place on a parchment lined baking sheet and bake for 40 minutes or until they begin to get golden brown and crispy.
- Wash tomatoes, arugula, and beans. Chop tomatoes and slice arugula into fine shreds. Make Miso Balsamic Dressing.
- Place all ingredients except for Miso Balsamic Dressing into a large bowl and combine well.
- Once polenta is done and cool, top it with the bruschetta mix and drizzle Miso Balsamic Dressing over the top. Serve immediately
- You can also make your own polenta instead of buying it premade.
- I measure the arugula loosely packed.