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5 from 1 vote

Thyme vegetables on polenta toast (vegetarian, gluten-free starter)

This may look a little like bruschetta, but it isn’t. It’s actually cooked, sliced and griddled polenta, topped not with tomatoes but peppers and carrots.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Italian
Keyword: polenta toast, Thyme vegetables
Servings: 4 servings
Calories: 160kcal
Author: Emily Leary



  • 1 tbsp olive oil
  • 3 carrots
  • 1 red pepper deseeded and cut into small cubes.
  • 1 orange pepper
  • 1 yellow pepper
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 500 g ready-made polenta
  • 2 tbsp balsamic vinegar


  • Warm most of the olive oil in a frying pan on a medium heat.
  • Add the carrots and fry gently.
  • Add to the peppers to the pan along with the garlic and thyme.
  • Fry gently until the carrots are softened but still have bite.
  • Put a griddle pan on a high heat, oiled with the last dash of olive oil.
  • Cut the polenta into 12 1cm slices.
  • Cook in the griddle pan for about 90-120 seconds on each side, so they look as in the pic above.
  • Stack 3 pieces of polenta per person, top with a quarter of the vegetable mix.
  • Finish with a 1/2 splash of balsamic vinegar and a good mill of black pepper per plate (I wouldn’t recommend adding any salt as the ready made polenta is really quite salty already).
  • Serve while still warm.


Try adding other vegetables to the mix for a heartier meal. I recommend courgette, tomatoes or even aubergine.


Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 370mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9604IU | Vitamin C: 134mg | Calcium: 30mg | Iron: 1mg