Polenta with Bacon

Polenta with Bacon

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Servings: 4
Calories: 582


  • 1 3/4 pints vegetable stock
  • 14 oz maize meal
  • salt
  • 5 oz thin rashers rindless streaky bacon
  • 2 tablespoons oil


  • Bring the stock to the boil in a large saucepan, sprinkle in the maize meal and simmer gently for 10 minutes, stirring frequently. Then place the pan on a wire mesh stovemat over a very low heat for 20 minutes.
  • Season to taste with salt, spread the mixture 4-cm/2-in thick on a flat surface and leave until cold.
  • Fry the bacon until brown and crisp on each side, remove from the frying pan and keep hot on a warm plate. Add the oil to the bacon fat and heat.
  • Cut the polenta into 5 cm (2 in) long x 3 cm (1 1/2 in) wide strips and brown on each side in the hot fat.
  • Serve the polenta slices with the bacon.
  • Serve with: beetroot or cucumber salad
  • Fried polenta slices are also excellent with casseroles, or a mixture of aubergines, courgettes, tomatoes and peppers.
Calories: 582 kcal
Carbohydrates: 79 g
Protein: 14 g
Fat: 25g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 1068 mg
Potassium: 331 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 459 IU
Calcium: 137 mg
Iron: 2 mg
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