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Sage Polenta Bites

Sage Polenta Bites

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 24 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • Squash Mixture
  • 2 cups butternut squash, peeled, seeded and diced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/ cup toasted walnut,chopped
  • 1 tablespoons finely chopped fresh sage
  • 1 garlic clove, minced
  • Polenta
  • 1 1/4 cups panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 eggs lightly beaten
  • 1 (18-ounce) tube prepared polenta, cut into 12 (1/2-inch) slices
  • 1/4 cup peanut oil
  • Goat Cheese
  • 14oz package goat cheese
  • 2 tablespoons maple syrup

Instructions

  1. Squash Mixture
  2. Preheat the oven to 450ºF.
  3. In a medium bowl, toss the butternut squash cubes with 2 teaspoons oil. Spread out the butternut squash ona baking sheet sprayed with onon-stick spray.Sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender and startin gto caramelize.
  4. While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the walnuts, sage and garlic and cook, stirring constantly, until the nuts are lightly browned, and garlic is fragrant 2 to 3 minutes.
  5. Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss.
  6. Polenta
  7. Place bread crumbs, flour and egg into separate shallow bowls.
  8. Cut polenta slices in half.
  9. Dip each polenta piece into flour, then egg and then bread crumbs.
  10. Heat oil over medium heat. Place dipped polenta pieces into skillet careful not to over crowd. Cook 3-5 minutes or until golden brown.Turn polenta slices; cook again for 3-5 minutes or until golden brown. Remove polenta to parchement lined baking sheet; place in 250* oven to keep warm.
  11. Goat Cheese
  12. Mix together until smooth.
  13. To assemble
  14. Remove polenta from oven and allow to cool slightly.Just so you can handle them. Place a dollop of the goat cheese mixture on each polenta piece. Top with roasted butternut squash mixture. Garnish with small sage leaves if desired.

Keywords: appetizer, goat cheese, polenta, sage, walnuts, butternut squash