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Baked polenta with bacon, pumpkin & capsicum

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Baked Polenta With Bacon, Pumpkin And Capsicum

 250 g shortcut bacon, cut into strips
 5 slices double smoked ham
 1 cup polenta
 4 cups vegetable stock
 200 g pumpkin, sliced thinly
 ½ red capsicum, sliced thinly
 ½ cup parmesan cheese, shaved
 spring onions, sliced to serve
1

Preheat the oven to 180°C.

2

Place a medium saucepan with the vegetable stock over high heat. Bring to a boil.

3

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.

4

Spoon into a lined square 20cm x 20cm baking dish. Flatten out.

5

Press into the top, slices of pumpkin, capsicum followed by the bacon.

6

Place into the oven to cook for 45 mins.

7

Sprinkle on the remaining parmesan cheese and cook for a further 5 mins.

Remove from the oven and allow to cool for 20 mins before slicing.
Sprinkle with sliced spring onion when serving.
Nutrition Facts

Servings 4