Prepare the avocado butter first. Cube avocado. (Slice avocado in half and remove pit. Dice avocado inside the skin by holding ½ of the avocado in one hand. Then make several slices vertically then horizontally. Turn skin “inside out” to remove avocado into bowl.) Put next four ingredients into bowl.

Blend with immersion blender until smooth. Add salt to taste. Set aside.

Cut polenta, onions and butternut squash (if not using pre-diced). Cover baking sheet with tin foil. And, slice cheese into 12 thin strips that are the size of the polenta rounds.

Heat large cast iron skillet or griddle on medium high heat. Spray with vegetable spray. Once heated, add polenta. Flip when each side is browned and crisp. (Be sure that the polenta is browned nicely as it adds a bit of contrast between the other items layered on top of it.)

Meanwhile, heat another pan and add butter. Once melted, saute onions and butternut squash until creamy.

Heat a small skillet and spray with vegetable spray, add corn and toast until corn begins to turn brown.

Once the polenta is browned, remove to baking sheet. When the corn and butternut squah/onion mixture are completed cooking, pre-heat broiler.

The bites are now ready to assemble.
Top each polenta round with avocado butter.

Add onion/squash mixture…

Then a bit of the corn.

Top with the cheese.

Place under broiler until cheese melts.

Serve with a garnish of the jalepeno jelly.

Megabeth

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This recipe viewed 7949 times
Source: Veggin'

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Tags: drunken goat cheese, jalapeno jelly