[Festive Sides] Bougie Baked Polenta Slices
with Extra Bacon Jam
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Spring Onion
4 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat.)
200 g
Bacon
2 packet
Parmesan Cheese
(Contains: Milk;)
4 packet
Onion Chutney
Not included in your delivery
1 drizzle
olive oil
4 cup
water (for the batter)
40 g
butter
(Contains: Milk;)
½ tsp
salt
2 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
¼ cup
water (for the sauce)
Utensils
•Baking Dish
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Grease and line 2 x 20cm square baking tins.
- In a medium saucepan, combine the water (for the batter), light cooking cream and stock concentrate and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in polenta and then cook, stirring, until smooth and thickened, 1-2 minutes.
2
- Remove from the heat, stir in the butter, the Parmesan cheese, the salt and a good pinch of pepper, until melted.
- Pour the mixture into the baking tins and smooth the surface into 2cm thickness.
- Drizzle with olive oil and bake, until golden, 30-35 minutes. Allow to cool slightly.
3
- When polenta has 5 minutes remaining, thinly slice spring onion. Cut bacon into 1cm pieces.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, until slightly golden, 4-6 minutes. Cook in batches if your pan is getting crowded.
- Reduce heat to medium, return all bacon and stir in onion chutney, the balsamic vinegar, brown sugar and the water (for the sauce - 1/4 cup for 2p and 1/2 cup for 4p). Cook until reduced, 2-3 minutes.
5
- Once the baked polenta has cooled slightly, remove from the tins and slice into fingers.
6
- Transfer polenta slices to a serving platter and sprinkle over spring onion. Serve with bacon jam. Enjoy!
