tasty (re)creations

June 26, 2011

Butternut Polenta Bruschetta

Filed under: Savory, Small Plate — sophiestatz @ 7:45 pm

For my going-away dinner when I left Cochabamba, Emma and I threw a great dinner party. We each made polenta bruschetta. Her’s were amazing and included fresh braised figs (hope she shares the recipe!).

Butternut Squash Topping

peel and slice one butternut squash in thin strips

toss with olive oil and rosemary

bake at 400 fahrenheit for about 30 minutes, stirring often

Sundried tomato “cheese” spread

place the following in a food processor:

1 block silken tofu

4 cloves garlic (i used roasted garlic, but fresh is also good)

1/2 cup basil

4 olives

1/4 cup reconstituted sundried tomatoes

salt and pepper

mix together until creamy


bake a pan of polenta (follow instructions on the polenta you purchase, Emma used dried polenta, bakes it in a pan, and then cut it into triangles that served as the base for our bruschetta)

Prepare: take your base of polenta, top with some of the “cheese,” and place a couple strips of butternut squash on top. Bake for about five minutes in the oven.


1 Comment »

  1. I’ll have to try this! I’ve wondered what to make with polenta and this looks tasty.

    Comment by Rebecca — September 6, 2011 @ 10:53 pm

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