Preheat the oven to 180°C.
Place a medium saucepan with the vegetable stock over high heat. Bring to a boil.
Once boiling, add the polenta while stirring continually at the same time. Keep stirring until it is absorbed and then reduce to low heat. Keep stirring for another 5 mins or until it is a thick consistency, then add half of the parmesan cheese and stir through. Remove from the heat.
Spoon into a lined square 20cm x 20cm baking dish. Flatten out.
Press into the top, slices of pumpkin, capsicum followed by the bacon.
Place into the oven to cook for 45 mins.
Sprinkle on the remaining parmesan cheese and cook for a further 5 mins.