Bacon-Topped Italian Veg & Creamy Polenta

Name: Bacon-Topped Italian Veg & Creamy Polenta with Rocket & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Snacking Tomatoes; 1 packet Instant Polenta; 90 g Diced Bacon; 1 Capsicum; 1 Zucchini; 1 Brown Onion; 1 packet Tomato Sugo; 1 sachet Thyme; 1 packet Parmesan Cheese; 1 packet Rocket; 1 drizzle olive oil; 1 cup water; 1 cup milk; 20 g butter; ¼ tsp salt

with Rocket & Parmesan Cheese

Get up to $230 off

This one’s a cosy crowd-pleaser. Roasted veggies get tossed in a rich Italian-style sugo, spooned over buttery smooth polenta, and finished with a crispy bacon sprinkle on top. It’s warm, hearty, and packed with flavour, like a hug in a bowl!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Snacking Tomatoes

1 packet

Instant Polenta

(May be present: Gluten, Milk, Soy, Wheat.)

90 g

Diced Bacon

(May be present: Milk, Soy.)

1

Capsicum

1

Zucchini

1

Brown Onion

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1 sachet

Thyme

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 cup

milk

(Contains: Milk;)

20 g

butter

(Contains: Milk;)

¼ tsp

salt

Nutritional Values

Calories642 kcal

Energy (kJ)2690 kJ

Fat32.6 g

of which saturates17.4 g

Carbohydrate56 g

of which sugars22.3 g

Dietary Fibre9.2 g

Protein27.4 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Small Frying Pan

•Medium Saucepan

Cooking Steps

1

Preheat oven to 240°C/220°C fan-forced.
Cut brown onion into thick wedges. Roughly chop capsicum. Slice zucchini into thick rounds.
Roughly chop bacon.

2

Transfer onion, capsicum, zucchini and snacking tomatoes to a large baking dish. Drizzle with olive oil and season with salt and pepper.
Roast until veggies are just tender, 20 minutes.

TIP: If your baking dish is crowded, divide between two dishes.

3

Remove baking dish from oven and top veggies with thyme sprigs. Pour over tomato sugo and roast until heated through, 5-8 minutes.

4

When veggies have 10 minutes remaining, in a small frying pan, heat a drizzle of olive oil over medium-high heat.
Cook bacon until golden, 5-6 minutes. Transfer to a bowl.

5

In a medium saucepan, combine the water and milk and bring to the boil over high heat.
Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
Remove from the heat, add the butter, half of the Parmesan cheese and the salt, stirring until well combined. Season with pepper.

6

Divide creamy polenta between bowls.
Top with Italian sugo roast veg, spooning over any remaining sauce from the baking dish.
Sprinkle over bacon bits and top with some rocket.
Drizzle with olive oil and garnish with remaining Parmesan cheese. Enjoy!