Bacon-Topped Italian Veg & Creamy Polenta
with Rocket & Parmesan Cheese
Calories
:
629 kcalProtein
:
28.7g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- 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
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the tasty roasted vegetables and overall flavour combination.
- Ease of prep: The dish was praised for being easy to put together, making it a good choice for beginners.
- Suggestions: Some found polenta's texture challenging; consider offering alternative grain options or texture tips.
