61. CHEESE BAKED POLENTA with BACON and PEPPERS

serves 4


1 1/4 pints vegetable stock
6 oz polenta
1 tablespoon chopped fresh marjoram
1 red pepper
1 orange pepper
8 smoked, streaky bacon rashers, de-rinded and cut in half
1 tablespoon grated parmesan cheese
1 oz grated mozzarella cheese

Bring the stock to the boil and gradually whisk in the polenta. Stir continuously over a gentle heat for about 10 minutes until the mixture comes away from the sides of the pan. Remove from the heat and stir in the marjoram. Oil a swiss roll tin and spread the polenta evenly in it. Set aside and leave to cool. Grill the peppers and bacon rashers until the peppers are scorched and the bacon is browned. Meanwhile, heat the oil in a pan and cook the onions for about 8-10 minutes, stirring occasionally until thoroughly browned. Place the peppers in plastic bags, seal tightly and leave until cool enough to handle. Remove the peppers from bags, strip off the skins, cut into quarters and discard the seeds. Preheat the oven to 400 degrees F. Cut the polenta into triangles and arrange them in a shallow oven-proof dish, alternating with the grilled peppers and bacon. Sprinkle the top with grated parmesan and mozzarella cheese and bake for 20 - 25 minutes.


courtesy of: the Danish Bacon and Meat Council