Bacon Cheese Stuffed Bread Saturday, Sep 29 2012 


I’ve seen a few recipes for this type of stuffed bread floating around on Pinterest. One night, I decided to indulge and try it. 🙂  Yum! Very good, and a definitely treat. 🙂  I basically followed this recipe, with a few tweaks. I also didn’t measure how much cheese or bacon bits I used, just until the bread looked stuffed enough. 😉

Bacon Cheese Stuffed Bread

1 unsliced loaf of bread (round is preferable)
8-12 oz cheese, thinly sliced or shredded
3 oz bag bacon bits
2 Tbsp butter, melted
1 Tbsp Parsley, optional
Using a sharp bread knife cut the bread going both directions, being careful not to cut through the bottom crust. Place cheese and bacon bits in between cuts. Sprinkle butter over bread. Sprinkle with parsley, if desired. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350F for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Polenta Monday, Jul 4 2011 

Polenta is very easy to make and delicious. We eat it in two ways, so far, but I want to find more ways to use polenta. Currently, we eat it smothered in sausage ragout. The leftovers get refrigerated, then we slice and fry it for breakfast the next day, sprinkled with salt and pepper.



(Serves 4)

4 1/2 cups water or chicken broth
1 1/2 cups cornmeal
1/3 cup grated cheese
1 Tbsp butter
1/2 tsp pepper
Salt to taste

Pour water into large saucepan. Bring to a simmer on medium heat. Add cornmeal in a steady stream, whisking constantly, until all cornmeal is added. Reduce heat to medium-low. Cook for about 10 minutes, stirring constantly, until thickened and mixture pulls away from side of pan. Remove from heat. Add remaining four ingredients. Stir until well combined.

Option 1: Serve immediately, with a sauce over it.

Option 2 (or with leftovers): Firmly pack down in a container and refrigerate. When cooled a few hours later or the next day, slice thickly and fry. Sprinkle extra salt and pepper and enjoy!

My Mom gave me this recipe years ago. She got it from a Jean Pare magazine that is no longer published.

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