Crispy Bacon & Cheesy Polenta

Name: Crispy Bacon & Cheesy Polenta with Prawns & Saucy Roast Veg Medley
Total time: 30m
Yield: 2
Ingredients: 1 Red Onion; 1 Courgette; 1 Capsicum; 1 packet Green beans; 100 g Diced Bacon; 1 packet Tomato Sugo; 1 packet Rosemary; 200 g Peeled Prawns; 1 packet polenta; 1 packet Grated Parmesan Cheese; 1 packet Rocket leaves; 1 drizzle olive oil; 1 cup water; 1 cup milk; 20 g butter; ¼ tsp salt

with Prawns & Saucy Roast Veg Medley

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Calories

761 kcal

Protein

42.3g protein

Difficulty

Easy

Allergens:

Crustaceans
Milk
Wheat
Gluten
May contain traces of allergens
Milk
Soy

Get ready for meal that brings all the comfort! Roasting courgette, capsicum, onion and green beans in a rich tomato sugo and rosemary makes for a beautiful veggie medley. Serve a generous helping of the roasted veg on a bed of creamy polenta, then top it all off with crispy bacon bits, peppery rocket and a sprinkle of Parmesan cheese. It’s a flavour-packed plate of deliciousness!

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

Ingredients

Serving amount

Red Onion

Courgette

Capsicum

1 packet

Green beans

100 g

Diced Bacon

1 packet

Tomato Sugo

(Contains: Wheat, Gluten, May contain traces of allergens; )

1 packet

Rosemary

200 g

Peeled Prawns

(Contains: Crustaceans; )

1 packet

polenta

(Contains: Milk, Soy, Wheat, Gluten, May contain traces of allergens; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Rocket leaves

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 cup

milk

(Contains: Milk; )

20 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

Energy (kJ)3180 kJ

Calories761 kcal

Fat38.3 g

of which saturates18.7 g

Carbohydrate54.9 g

of which sugars20 g

Dietary Fibre8.9 g

Protein42.3 g

Sodium2220 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

•Baking Dish

•Small Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut onion into thick wedges.
• Roughly chop capsicum.
• Slice courgette into thick rounds.
• Trim green beans.

• Transfer onion, capsicum, courgette and green
beans to a large baking dish. Drizzle with olive
oil and season with salt and pepper.
• Roast until veggies are just tender, 20 minutes.
TIP: If your baking dish is crowded, divide between
two dishes.

• Remove baking dish from oven and top veggies
with rosemary sprigs (see ingredients).
• Pour over tomato sugo and roast until heated
through, 5-8 minutes.

• When veggies have 10 minutes remaining, in a small frying pan, heat a drizzle of olive oil over medium-high heat.
• Add diced bacon and prawns and cook, tossing, until golden, 6-7 minutes. Transfer to a bowl.

• In a medium saucepan, combine the water and
milk and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in
polenta, then cook, stirring, until smooth and
thickened, 2-3 minutes.
• Remove from the heat, add the butter, half the
grated Parmesan cheese and the salt, stirring,
until well combined. Season with pepper.

• Remove rosemary sprigs from sugo roast
veggies and discard.
• Divide cheesy polenta between plates.
• Top with saucy roast veg medley, spooning over
any remaining sauce from the baking dish.
• Sprinkle over crispy bacon, prawns and top with some rocket leaves.
• Drizzle with olive oil and garnish with remaining
Parmesan cheese to serve. Enjoy!