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


  • 1

    Preheat 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.

  • 2

    Meanwhile, 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.

  • 3

    Arrange polenta bites on a platter. Top with a spoonful of creamed spinach and a sprinkle of chopped bacon. Serve.

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