Polenta Bites with Spinach, Parmesan and Bacon
With just a handful of pantry items, you can have this savory appetizer ready and waiting when the guests arrive. Serve them at a cocktail party, holiday party, or bring to a winter potluck.
- 2 prepared polenta tubes, sliced into ½-inch slices
- 6 Tablespoons Challenge Butter, divided
- 1 garlic clove, minced
- 2 Tablespoons all-purpose flour
- ½ cup heavy cream
- ¼ cup milk
- 12 ounces frozen spinach, thawed and squeezed dry
- ¼ cup grated parmesan
- kosher salt
- freshly ground black pepper
- 4 slices cooked bacon, roughly chopped
1Preheat oven to 450°F. Line a baking sheet with foil and arrange polenta slices on it. Melt 4 tablespoons butter in a small saucepan. Brush both sides of polenta lightly with melted butter and roast until golden brown on edges, 25-30 minutes.
2Meanwhile, make spinach. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Sprinkle in flour and cook, whisking, for 2-3 minutes. Whisk in cream and milk and bring to a gentle simmer, whisking, until thickened, about 5 minutes. Reduce heat to low and stir in spinach and parmesan. Season with salt and pepper. Keep warm.
3Arrange polenta bites on a platter. Top with a spoonful of creamed spinach and a sprinkle of chopped bacon. Serve.