Sweet corn polenta with crispy bacon

Sweet corn polenta with crispy bacon

I've been playing around with a few unique takes on breakfast. I've been wanting to mix things up and keep it fresh whilst still keeping it on the healthier side. I've used polenta as it reminds me of porridge. Maize is packed with energy and the parmesan and bacon topping will leave you in taste heaven! It's quick and easy to make and a wonderful recipe with this cooler weather as it is a very comforting dish! If you want to adapt it to vegan skip the cheese and bacon and add avocado and some crunchy greens like rocket! Start to play with the flavours and trust your palette and body when it comes to food. Life is too short to not enjoy flavours or feel bad after food. Some people enjoy meat for example where as others feel sluggish after eating it. For what ever the reason, make it yours! -Enjoy! 

*Serves 2


  • 200g streaky bacon
  • 1 sweetcorn
  • ½ cup polenta
  • 2 cups vegetable stock
  • 1 teaspoon salt
  • 1 large spring onion
  • parmesan


Preheat your oven to 200°C.

In a roasting tray lay the streaky bacon flat except for three pieces.

Pop your bacon into the oven and bake for 10-15 minutes. Keep and eye on it and make it as crispy as you like. 

Finely dice your remaining bacon pieces.

In a small frying pan over a medium heat add your bacon bits and fry until crispy. Set aside.

Meanwhile, remove the sweet corn kernels off the cob.

In a medium pot, over a medium heat add two cups of vegetable stock and teaspoon of salt.

Bring the water to a boil, turn down temperature and reduce to a simmer.

Slowly add your polenta while whisking continuously.

Whisk the polenta until it is all incorporated and there are no lumps. About five minutes. Add the sweetcorn to the polenta and continue whisking.

If your polenta gets a little dry, feed it with a small amount of hot water.

Your total cook time for the polenta is ten minutes.

Finely slice the spring onions.

For the last two minutes of the bacon being in the oven, turn the grill on to crisp it up.

Add the polenta to a serving bowl. Top with bacon, spring onion and parmesan shavings.

Option to add rocket if you are wanting to add more greens or top it with a poached egg! 


Cream cheese and bacon Jalapeños

The one thing I am is proudly South African. I must admit I am not huge into sport but if we are playing I am there in support – love of the game or not. So I decided with it being the Rugby World Cup and The Springboks doing so well, that I needed to do one of my favourite snacks for watching the game. 

This is my version of a proudly South African Chilli Popper.  

If you are reading this and not in South Africa two things 1) you need to come visit because we are a beautiful country and 2) don’t panic, you can still make these with a few adjustments for what ever game you will be watching in the world! 

They are quick to make and you will love them because they are packed with flavour and bringing them out to the celebrations on a platter will make you the star of the day! Just make sure the beer is cold! 

serves 6


  • 12 large jalapeño’s- cut in half and pitted
  • 250 grams sweet chilli cream cheese
  • 1 packet of streaky bacon 
  • 250 grams crème fraiche 
  • 150 grams biltong dust (optional if you are not in South Africa) 
  • *Biltong – A south African cured meat, a lot like Beef Jerky  
  • Salt and pepper to taste 


Preheat your oven to 180 degrees Celsius. 

If you haven’t, cut your Jalapenos in half and remove the seeds (these are the spiciest part, so if you are feeling brave you can leave some in) 

Spoon in your cream cheese into the hallow of the Jalapeno 

Grab a piece of streaky bacon and wrap it around the filled jalapeños. You can secure the bacon with toothpicks. Just remind your guest to remove them before eating! 

Place them on your roasting tray and season them with salt and pepper. Not too much salt as the bacon is already salty. 

Pop them in the oven for 15 minutes and for the last 5 minutes put the grill on the make them golden on the top. 

While they are in the oven whisk together your crème fraiche and biltong powder. 

Serve the poppers fresh out of the oven with cold beer and dipping sauce!