Mexican Polenta With Bacon {GF}

Name: Mexican Polenta With Bacon {GF}
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 1 L (4 cups) vegetable stock; 160 g (5.6oz) polenta; 6 tbsp of grated Parmesan; salt; 6 slices of bacon; 4 spring onions; 125 g (4.4oz) sweet corn; 3 large tomatoes; 2 tsp chipotle paste; 400 g (14oz) refried beans

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings
4
Course
Side Dish, Main Course, Lunch, Dinner, Brunch, Others
Cuisine
gluten-free

Mexican Polenta With Bacon {GF}

Jasper Henson

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Ingredients

Servings

For the Polenta

1 L (4 cups) vegetable stock
160 g (5.6oz) polenta
6 tbsp of grated Parmesan
salt

For the Mexican Mix

6 slices of bacon diced
4 spring onions sliced
125 g (4.4oz) sweet corn
3 large tomatoes chopped
2 tsp chipotle paste
400 g (14oz) refried beans

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Instructions

Bring the stock to boil in an oven ready casserole pot.
Then slowly add in the polenta whisking all the while till it thickens. Reduce the heat to low and stir for a few minutes with a wooden spoon. Then cover and stir every 8 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the cheese before switching off the heat.
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
Add bacon to a frying pan and cook until done. Mix in the spring onion, sweetcorn and tomatoes and fry for a min. Stir in the chipotle paste and switch off the heat.
Top the warm cooked polenta with the refried beans, then the chipotle bacon mix and bake for 15-20 mins in the preheated oven.