Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

This week I am using D’Orsogna Brothers  NEW Traditional Double Shortcut Bacon Smoked thick cut in a polenta bake.  I have never tried to bake polenta and if you are the same, don’t be scared off – it is actually quite easy.

I teamed the bacon up with pumpkin and capsicum as the toppings to this bake and it came out of the oven smelling like a pizza.  This bake is super versatile, you can eat it warm or cold on it’s own or as a side dish.  We enjoyed it cold for our lunches during the week, it wraps up well and keeps it shape making it easy to eat on the run (which my husband has to do).

You will find the new D’Orsogna Brothers range in the fridge section of your local Woolworths – I think it might be my favourite range to date.  The thick cut slices of bacon and ham are a welcomed change to the normal thinner slices you get from pre-packaged ham and bacon and the flavour is spot on.

Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

 

INGREDIENTS

1 Cup Polenta
4 Cups (1 litre) Vegetable Stock
200gm Pumpkin, Sliced thinly
1/2 Red Capsicum, sliced thinly
5 Slices D’Orsogna Brothers Traditional Double Shortcut Bacon Smoked thick cut, cut into strips
1/2 Cup Shaved Parmesan Cheese
Spring Onions, sliced to serve

LET’S PUT IT ALL TOGETHER

1.Preheat the oven to 180 degree Celsius.

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

3.Once boiling add the polenta while stirring continually at the same time.  Keep stirring until it is absorbed and then reduce to a low heat. Keep stirring for about another 5 minutes or until it is a thick consistency, then add half of the Parmesan cheese and stir through. Remove from the heat.

Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

4.Spoon into a lined square 20cm x 20cm baking dish.  Flatten out.Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

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

5.Place into the oven to cook for 45 minutes.

6.Sprinkle on the remaining Parmesan cheese and cook for a further 5 minutes.  Remove from the oven and allow to cool for 20 minuted before slicing.

Sprinkle with sliced spring onion and then slice.

When I removed this from the oven it smelt just like a pizza, so I decided to cut it into triangles like a pizza would be.

Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum Baked Polenta Slice with Crispy Bacon, Pumpkin and Capsicum

This is a sponsored post for D’Orsogna. Find more recipes like this one visit the D’Orsogna Website , D’Orsogna Facebook Page   and D’Orsogna Instagram Page.

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