Bacon & Vegetable Polenta Bites (Bacrulenta)



Wishing you and yours a Happy & Healthy 2015! Pop the champagne &  confetti. It’s a time to celebrate.

There are many reasons why I love polenta: one of which is its versatility. You can use it as a base for anything: pizza bites, goat cheese & a chutney, poached eggs, the possibilities are endless.

I would be remiss if I didn’t create an occasional recipe including my favorite breakfast (and, well, anytime) meat.

Bacon. Pop the champagne & confetti. 

As it is New Year’s Day, it is a cultural custom in many a family in this area to eat pork and sauerkraut for good luck!

This recipe makes for a wonderful appetizer that is a fun twist on this local tradition. Bacon & cruciferous vegetable polenta. It really needs a snappier name than just this. Ba-cru-lenta. Aha. There it is.

Serve it up as a New Year’s treat or just for a regular nice night in!



Yields: 4 servings
Time: 5 minutes prep + 15 minutes cook

1 lb precooked polenta
3 cups chopped cruciferous vegetables, (choose from: Brussels Sprouts, broccoli, kale, and/or cabbage)
4 slices of bacon, chopped
1/2 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2-3 TBS butter


1. In a large skillet, melt butter over medium heat. Slice the polenta into 1/4″ to 1/2″ slices. Cook for about 3-4 minutes per side, or until nicely browned.

2. Meanwhile, cook the bacon on a separate skillet over medium high heat until slightly crisp, remove and set aside. Add the vegetables on the skillet, sauteeing for approximately 5 minutes. Add the bacon back onto the skillet and cook for an additional minute.

3. Lastly, in a dry, small skillet over medium low heat, toast the bread crumbs, Parmesan cheese, garlic powder, salt, and pepper for 2 minutes.

4. To assemble: Place 1 TBS worth of bacon/vegetable mix on top of each slice of polenta, top with a sprinkle of the Parmesan/bread crumb mixture.

5. EAT!!!! (As if I really have to remind you!)