Pesto Bacon, Chickpea & Creamy Polenta Bowl
with Toasted Pine Nuts & Parmesan Cheese
Switch up your dinner game by introducing the new game-changing ingredient that'll knock your socks off! Our instant polenta is deliciously creamy and is the perfect base for pesto bacon, chickpeas and sweet roasted veggies. This is comfort food at its finest.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 packet
Parsley
90 g
Diced Bacon
(May be present: Milk, Soy.)
1
Sweet Potato
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Chickpeas
1 packet
Instant Polenta
(May be present: Milk, Soy, Gluten, Wheat.)
1
Zucchini
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.
• While the vegetables are roasting, finely chop brown onion. Drain and rinse chickpeas.
• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al-dente' and the water has absorbed. TIP: Add a splash more water if the risoni looks dry!
• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Add the onion, diced bacon and breaking up with a spoon, until golden, 4-6 minutes. • Add the chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.
• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.
• Divide the risoni between bowls and top with the Italian pesto bacon and chickpea stew. • Garnish with Parmesan cheese and pine nuts. Tear over the parsley to serve. Enjoy!
