Peameal Bacon Croque Monsieur
Crisp polenta, sharp cheddar and apricot Dijon mustard sauce dress up an old favourite for dinner.
Loading ...April 8th, 2012
Credit: Wish , March 2007
Servings
4Prep Time
20 minutesCook Time
20 minutesIngredients
- 3 tablespoons apricot jam
- 2 tablespoons grainy Dijon mustard
- 1 tube prepared polenta*
- 4 slices cheddar cheese
- 4 pieces peameal bacon, cooked
- 1 egg, lightly beaten
- 1/2 Cups coarse cornmeal (or matzo meal)
- 1 tablespoon unsalted butter
Directions
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.
Nutrients Per Serving
Nutrients per serving: About 320 calories, 15 g fat, 16 g protein, 29 g carbohydrates.
