Polenta Holiday Appetizer

This easy-to-make appetizer is great for a party, perfectly themed for the holidays, and will wow your crowd.

We all know what the main course is for the holidays… turkey, stuffing and all the sides. How about wowing your crowd with an amazing appetizer?

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 delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for holidays.

This easy-to-make appetizer is great for a party, perfectly themed for the holidays, and will wow your crowd.

Ingredients

1 tube San Gennaro Traditional 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

Instructions

Pre-heat oven to 425F.

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.