YIELDS

4 Servings

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

Baked polenta with bacon, pumpkin & capsicum

Ingredients

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

Method

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.

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