Photo Credit: Ancient Harvest

Baked Polenta Bites with Butternut Squash Bruschetta

By: Ancient Harvest

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Baked Polenta Bites with Butternut Squash Bruschetta

Baked Polenta Bites with Butternut Squash Bruschetta

Total Time: 30 minutes
Course: Appetizer
Keyword: bruschetta, butternut squash, plant-based, polenta
Servings: 6


  • 2 packages of Ancient Harvest Heat-and-Eat Polenta, Traditional Italian flavor
  • 1/2 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
  • 1/4 teaspoon black pepper
  • 1 fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt + more to taste
  • 1/4 teaspoon pepper + more to taste
  • 1/4 cup chopped walnuts
  • Goat cheese


  • 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!
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