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- Prep
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- Total
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- Serving
- 8
Ingredients
- 4 slices thick-sliced bacon, cut into thin crosswise slices
- 1 cup mixed, thinly sliced bell peppers
- 1/4 cup finely diced shallots
- 1 cup (about 8 ounces) Frigo® Ricotta Cheese
- Salt, to taste
- Pepper, to taste
- 1 16-ounce roll of prepared polenta
- 2 tablespoons pine nuts, toasted
Directions
In a nonstick skillet, over medium-high heat, cook the bacon and peppers until the bacon is crisp, 5–7 minutes. Remove it to a paper towel–lined plate and set aside. Discard all but 1 tablespoon of the bacon grease. Then, return the pan to the heat and add the shallots to the reserved grease. Cook over medium-high heat until they’re translucent and beginning to brown, about 3–4 minutes.
In a small bowl, combine the Frigo® Ricotta Cheese and shallots. Season with salt and pepper and mix well.
Meanwhile, cut the polenta into 16 rounds and place on a nonstick, foil-lined baking sheet. Broil 6–8 inches from the heating element for 4 minutes per side, until they’re crisp and just beginning to puff and brown. Remove the polenta slices to a serving platter. Spread with the ricotta mixture and top with the peppers. Sprinkle with pine nuts and serve.
