Golden Baked Parmesan Polenta Slice

Name: Golden Baked Parmesan Polenta Slice with Chutney-Bacon Jam & Spring Onion Sprinkle
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 4 packet polenta; 1 packet Cream; 1 sachet Vegetable Stock Powder; 1 packet Grated Parmesan Cheese; 1 Spring Onion; 100 g Diced Bacon; 2 packet Onion Chutney; 1 drizzle olive oil; 4 cup water; 40 g butter; ½ tsp salt; 2 tbs balsamic vinegar; 1 tsp brown sugar; ¼ cup water (for the sauce)

with Chutney-Bacon Jam & Spring Onion Sprinkle

Get up to $175 off

Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. Baked to golden perfection, serve these Parmesan polenta slices with a sticky bacon and onion chutney jam for an instant crowd-pleaser.

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

4 packet

polenta

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

1 packet

Cream

(Contains: Milk; )

1 sachet

Vegetable Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Spring Onion

100 g

Diced Bacon

2 packet

Onion Chutney

(Contains: Sulphites; )

Not included in your delivery

1 drizzle

olive oil

4 cup

water

40 g

butter

(Contains: Milk; )

½ tsp

salt

2 tbs

balsamic vinegar

1 tsp

brown sugar

¼ cup

water (for the sauce)

Nutrition Values

Calories1540 kcal

Energy (kJ)6440 kJ

Fat88.2 g

of which saturates51.2 g

Carbohydrate149 g

of which sugars32.2 g

Dietary Fibre5.9 g

Protein33.2 g

Sodium2370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Grease and line 2 x 20cm square baking tins.
In a medium saucepan, combine the water, cooking cream and vegetable stock powder and bring to the boil over high heat.
Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes.

Remove from the heat, stir in the butter, Parmesan cheese, 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. Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes.
Reduce heat to medium, and stir in onion chutney, the balsamic vinegar, brown sugar and the water (for the sauce - 1/4 cup for 2p and 1/2 cup for 4p). Cook until reduced, 2-3 minutes.