Preheat the oven at 375 deg F. Slice the instant polenta tube into ¼ to ½ inch thick slices or wedges.
Place the sliced polenta on a baking tray lined with aluminum foil.
Brush some olive oil on top of the polenta bites, as shown in the video. Bake the polenta slices at 375 deg for 8 minutes.
Now flip the polenta bites and brush some olive oil on top of the flipped side. Increase the oven temperature to 400 deg F and bake for 10 minutes.
After 10 minutes of baking, let the polenta slices cool for 10 minutes. Then, add one heaped tbsp of guacamole on top of the baked polenta slices followed by roasted tomatoes. Mix the ketchup and Tobasco sauce with water, drizzle on the top of the polenta bites, and serve.
If you prefer crispy polenta, bake for 3 to 4 more minutes.
The toppings are entirely customizable. As these polenta bites can be served warm or cold, you can slice and bake them first and then add the toppings of your choice before serving.
Adjust the amount of guacamole as per your preference.