Healthy Grilled Polenta With Bacon And Mushrooms Recipe

Pour the polenta slowly into simmering water and beat for 2 minutes until smooth. Reduce the heat and cook, stirring until thick. Reduce the heat and beat in the butter and seasoning. Turn onto a clean chopping board and roll out until 1 cm thick. Leave for 5 minutes to set. Cut into triangles. Heat oil in a frying pan, and cook bacon for 5 minutes or until turning brown. Add mushrooms and cook for 5 minutes. Add stock, seasoning and thyme, reduce heat and cook for 20 to 30 minutes or until stock is thick and syrupy. Stir in the creme fraiche. Grill the polenta slices for 3 to 4 minutes each side or until hot. Serve immediately.