with Extra Chutney-Bacon Jam & Spring Onion Sprinkle
Skip the usual sides and indulge in our creamy, baked Polenta studded with sharp cheese and fresh spring onion. Crowned with a rich, sweet-and-savoury bacon jam, it’s a warming, golden-hued dish that brings comfort and cheer to your Christmas table.
Allergens
Utensils
Tags
Vegetable Stock Pot
1 sachet
Light Cooking Cream
1 packet
Spring Onion
1
Instant Polenta
4 packet
Diced Bacon
180 g
Parmesan cheese
2 packet
Onion Chutney
4 packet
Olive oil
1 drizzle
Water
4 cup
Butter
40 g
Salt
0.5 tsp
Balsamic vinegar
2 tbs
Brown sugar
1 tsp
Water
0.25 cup
- Preheat oven to 240°C/220°C fan-forced. Grease
and line two 20cm-square baking dishes. - In a large 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, then slowly whisk in
polenta, stirring, until smooth and thickened,
1-2 minutes.
- Remove from heat, then stir in the butter,
Parmesan cheese, salt and a good pinch of pepper until butter and cheese melts. - Divide mixture between the baking dishes and
smooth the surface (polenta should be about
2cm thick). - Drizzle with olive oil and bake, until golden,
30-35 minutes. Allow to cool slightly.
- When polenta has 5 minutes remaining, thinly slice spring onion.
- In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook diced bacon, breaking up with a spoon, until slightly golden, 4-6 minutes. - Reduce heat to medium, then stir in onion chutney, the balsamic vinegar, brown sugar and water
(for the sauce). Cook until reduced, 2-3 minutes.
- Once baked polenta has cooled slightly, remove
from the dishes and slice into fingers.
- Transfer golden baked Parmesan polenta slices to a serving platter and sprinkle over spring onion.
- Serve with chutney-bacon jam. Enjoy!
6460
kJ
Energy (kJ)
1540
kcal
Calories
77.5
g
Fat
42.1
g
of which saturates
155
g
Carbohydrate
40.3
g
of which sugars
5.1
g
Dietary Fibre
45.6
g
Protein
0
mg
Cholesterol
2880
mg
Sodium
