Crispy Polenta With Mixed Vegetables And Gorgonzola - cooking recipe

Ingredients

3 tbsp oil
1 lb cooked polenta, thickly sliced
4 slices bacon, chopped
2 None zucchini, thickly sliced
3 None tomatoes, quartered
2.5 oz Gorgonzola cheese, cut into chunks
None None arugula salad, to serve

Preparation

Heat 2 tbsp oil in a large pan. Add polenta and cook for 2-3 mins per side, until golden. Set aside and keep warm. Add bacon and cook, stirring, for 3-5 mins. Add zucchini and remaining oil. Cook for 5-8 mins, until browned.
Preheat broiler. Return polenta to pan along with tomatoes. Broil for 2-3 mins, until tomatoes have softened. Sprinkled with cheese and broil for another 1-2 mins, until cheese is melted and bubbling. Season. Serve immediately with arugula salad.