Butternut Squash Polenta Bites with Brazilian Avocado Butter

This weekend, I sat in front of the television a bit more than I meant to. I flipped between some old movies on TCM (Alfie, Marty, etc.) and the Food Network.  On Ultimate Recipe Showdown the theme was “comfort food” which spoke directly to me in the mood I was in. One competitor created “Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter“.  Unfortunately, I did have to scrape myself off the couch and head out to the grocery store to get a few of the ingredients, but it was well worth the trip.

I’ve adapted the original recipe a bit and turned it into “Butternut Squash Polenta bites with Brazilian avocado Butter”. Also, the original recipe as written was a bit difficult to follow so I’ve tried to re-write it a bit to help with the preparation steps. It does take a little bit of stove manipulation, however.  I had three pans going at once. If it’s hard for you to multi-task, the final dish won’t be in jeopardy if you decide to cook each layer separately rather than at the same time.

The result of this dish is indeed a tummy warming comfort food that can be a main dish, side dish, or an impressive appetizer. The complex flavors blend well into a really delightful mouthful.

Butternut Squash Polenta Bites with Brazilian Avocado Butter

adapted from a Diana Davis recipe

Brazilian Avocado Butter:

1 ripe avocado

1 cloves garlic, crushed

1/2 lemon, juiced

1 tablespoon honey

1/8 cup olive oil

Salt

Polenta Bites:

Vegetable cooking spray

12 (1/2-inch) slices plain polenta “chub” purchased form the market

Butter or olive oil, to saute

1/2 finely diced red onion

1/2 cup frozen or fresh pre-diced butternut squash

1/3 cup sweet corn kernels

12 (1/2-inch) slices drunken goat or other mild “meltable” cheese

Jalapeno jelly, for garnish (I found this in the jelly section of my local grocery store)

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