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.
Credit: Wish, March 2007