• Preheat oven to 240°C/220°C fan-forced. 
• Grease and line 2 x 20cm square baking tins.
• 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 and slowly whisk in polenta 
and then cook, stirring, until smooth and thickened, 
1-2 minutes.

• Remove from heat, thenh stir in the butter, 
Parmesan cheese, the salt and a good pinch of 
pepper until melted.
• Pour the mixture into the baking tins and smooth 
the surface into 2cm thickness.
• 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 tins and slice into fingers. 

• Transfer baked Parmesan polenta slices to a serving 
platter and sprinkle over spring onion. 
• Serve with chutney-bacon jam. Enjoy!