This unique poutine recipe is Italian influenced with Polenta masquerading as fries!
|1 Pkg||65 gr Maple Leaf® Ready Crisp Bacon|
|1||kg Polenta Tube, cut into half inch batons|
|2 cups||(500mL) marinara sauce|
|1 1/2 cup||(375mL) mini bocconcini cheese, halved|
|2 tbsp||(30mL) basil|
|1/2 cup||(125mL) parmesan cheese, grated|
PREHEAT oven to 400 degrees.
LAY polenta batons in a single layer on a parchment lined baking sheet.
SPRINKLE with parmesan cheese and season with salt and pepper.
BAKE for 20 to 22 minutes turning halfway through.
POLENTA is ready when just browning and crispy in texture.
MEANWHILE heat bacon per package directions.
ROUGHLY chop and set aside and keep warm.
HEAT Marinara sauce in a small pot over medium high heat until warmed through.
ASSEMBLE polenta poutine by dividing polenta between four bowl.
DIVIDE cheese, bacon and top with marina sauce.
GARNISH with basil.
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