Credit: Wish, March 2007
First published in Wish March 2007
* Polenta is made from either coarse, medium or finely ground cornmeal. Because of its mild taste, it’s a great base for ingredients like truffle, cheese, tomato or just good old butter. Cornmeal is a grain product and enriched in Canada to include thiamine, riboflavin, niacin, folic acid, iron and calcium. According to Canada’s Food Guide to Healthy Eating, we need 5-12 servings of grains a day. Adding polenta to your meal plan is an easy way to reach that goal.
Click here to learn how to make your own Polenta in five easy steps.
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food
Peameal Bacon Croque Monsieur
Crisp polenta, sharp cheddar and apricot Dijon mustard sauce dress up an old favourite for dinner.
Ingredients (Serves 4)
| 3 tbsps | apricot jam |
| 2 tbsps | grainy Dijon mustard |
| 1 tube | prepared polenta* |
| 4 slices | cheddar cheese |
| 4 pieces | peameal bacon, cooked |
| 1 | egg, lightly beaten |
| 1/2 cup | coarse cornmeal (or matzo meal) |
| 1 tbsp | unsalted butter |
Instructions
- Mix apricot jam with grainy mustard.
- Cut eight half-inch slices of polenta.
- Spread a thin layer of the mixture on each side of polenta slices.
- Top four polenta slices with a slice of cheddar and a piece of peameal bacon. Close sandwich with remaining slices of polenta.
- Dip each sandwich in egg mixture and then dredge both sides in cornmeal seasoned with salt and pepper. Press so cornmeal adheres to sandwich.
- Pan fry in a small amount of butter over medium heat until both sides are golden and cheese has melted. Serve with a dollop of apricot-Dijon mustard sauce.
Nutritional information
Nutrients per serving: About 320 calories, 15 g fat, 16 g protein, 29 g carbohydrates.
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