Polenta Holiday Appetizer
How do you make polenta bites for a holiday party?
Top grilled rounds of San Gennaro Traditional Italian Polenta with goat cheese, roasted acorn squash, pomegranate seeds and a drizzle of honey. Roast the squash with cinnamon, nutmeg and cloves at 425°F for 30 to 45 minutes, and grill the oiled 3/4-inch rounds 8 to 10 minutes per side.
We all know what the main course is for the holidays… turkey, stuffing and all the sides. How about an appetizer for your crowd?
We love this holiday-themed polenta bruschetta: grilled polenta is topped with fall flavored squash, tangy goat cheese, festive pomegranate seeds and finished with a drizzle of honey + spice.
Acorn squash is roasted in fall spices for a twist on bruschetta, making this vegetarian recipe a holiday appetizer.
Ingredients
- 1 roll San Gennaro Traditional Italian Polenta, sliced 3/4” thick
- 4 Tablespoons olive oil
- 1 acorn squash
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Salt & pepper
- 8oz Goat cheese
- ½ cup pomegranate seeds
- 2 Tablespoons honey
- Salt and pepper
Method
Pre-heat oven to 425°F.
Cut, clean and slice acorn squash. Drizzle with 2 Tablespoons of olive oil, season with cinnamon,¼ teaspoon nutmeg, cloves, salt & pepper and place on a large baking sheet.
Roast squash for 30-45 minutes or until tender. Flipping once halfway.
While the squash is roasting, bring goat cheese to room temperature.
Pre-heat a grill or large skillet to medium heat.
Place polenta rounds on a platter. Brush with remaining 2 Tablespoons of olive oil onto each side of the polenta.
Place polenta slices on the grill or skillet for 8-10 minutes per side, and cook until nice and golden.
Return polenta to platter and layer each round with a spoonful of goat cheese, a slice of squash and a few pomegranate seeds. Finish with a drizzle of honey and a sprinkle of nutmeg.
Serve immediately & enjoy.
