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.
