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: 100 g Bacon; 1 Brown Onion; 1 Capsicum; 1 packet Parmesan Cheese; 1 packet Instant Polenta; 1 packet Rocket; 1 packet Snacking Tomatoes; 1 sachet Thyme; 1 packet Tomato Sugo; 1 Zucchini; 1 drizzle olive oil; 1 cup water; 1 cup milk; 20 g butter; ¼ tsp salt

with Rocket & Parmesan Cheese

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Calories

:

628 kcal

Protein

:

28.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
May contain traces of allergens
Gluten
Milk
Soy
Wheat

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

100 g

Bacon

1

Brown Onion

1

Capsicum

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Instant Polenta

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

1 packet

Rocket

1 packet

Snacking Tomatoes

1 sachet

Thyme

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1

Zucchini

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

Calories628 kcal

Energy (kJ)2630 kJ

Fat32 g

of which saturates17.2 g

Carbohydrate56.2 g

of which sugars22.2 g

Dietary Fibre9.1 g

Protein28.6 g

Cholesterol0 mg

Sodium1810 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!