Golden Baked Parmesan Polenta Slice

• Remove from the heat, then stir in the butter, 
grated Parmesan cheese, salt and a good pinch 
of pepper, until melted.
• Pour the mixture into the baking dishes and 
smooth the surface (mixture should be about 
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 golden,  
6-7 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 the baked polenta has cooled slightly, 
remove from the dishes and slice into fingers.