Baked Polenta Bites with Butternut Squash Bruschetta


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

Total Time: 30 minutes


  • 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


  1. Preheat oven to 425 degrees F.
  2. Place tomatoes and squash onto a baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, salt and pepper.
  3. Bake in preheated oven for 20 to 30 minutes, mixing every 10 minutes, until squash is tender.
  4. Remove from oven and toss in walnuts. Cover and set aside to cool slightly while polenta is baking.
  5. Heat oven broiler to high
  6. Cut polenta into ½ inch discs and brush both sides with olive oil.
  7. Place discs on a greased baking sheet and broil for 7 to 10 minutes or until slightly browned.
  8. Remove from oven and spread with goat cheese. Top with bruschetta mixture and garnish with more chopped herbs and walnuts, if desired.
  9. Enjoy immediately!
Servings: 6-8