Ancient Harvest

Ancient Harvest

Baked Polenta Bites with Butternut Squash Bruschetta

Print this Recipe

A holiday party must have: Baked Polenta Bites with Butternut Squash Bruschetta by @prettylifegirls.

Total Time: 30 minutes

Ingredients

2 packages of of Ancient Harvest Heat-and-Eat Polenta, Traditional Italian flavor
½ pound grape tomatoes halved
1 pound butternut squash, peeled de-seeded and cubed into 1/4-1/2 in chunks
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 cloves minced garlic
¼ teaspoon black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt + more to taste
¼ teaspoon pepper + more to taste
¼ cup chopped walnuts
Goat cheese

Directions

Preheat oven to 425 degrees F.
Place tomatoes and squash onto a baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, salt and pepper.
Bake in preheated oven for 20 to 30 minutes, mixing every 10 minutes, until squash is tender.
Remove from oven and toss in walnuts. Cover and set aside to cool slightly while polenta is baking.
Heat oven broiler to high
Cut polenta into ½ inch discs and brush both sides with olive oil.
Place discs on a greased baking sheet and broil for 7 to 10 minutes or until slightly browned.
Remove from oven and spread with goat cheese. Top with bruschetta mixture and garnish with more chopped herbs and walnuts, if desired.
Enjoy immediately!

Servings: 6-8

You May Also Like

Roasted Sweet Potato, Kale and Quinoa Salad

Protein Rotini, Chicken & Jalapeno Crema Bowl

Lemon Tahini Salad with Protein Pasta