summer polenta with bacon

I have never mentioned this, because this is used to be a food blog, but I have some, err, well, undiagnosed stomach... issues...

Anyway, the only reason I have brought this up is because I am experimenting with various elimination diets to attempt to eliminate the issues. Currently, sadly, I am gluten free.

I am trying to be optimistic and looking at this as a new culinary challenge and adventure. I get to experiment with barley, oats, corn products, buckwheat (which, apparently, isn't actually wheat at all), and spelt. (Well, maybe spelt. There is something weird about spelt. Any advice on it is much appreciated.)

All this gluten-free business better help my G.I., because I am sure as heck not giving up cheese.

Summer Polenta with Bacon
polenta recipe from Giada

tsp salt
1 3/4 cups polenta
3 tbsp butter
2 tbsp olive oil
1 zuchinni, chopped
2 large tomatoes, chopped
3 cloves garlic, minced
1/2 tsp pepper
salt
5 pieces cooked bacon, crumbled or chopped up
1 1/2 cups grated pecorino romano
torn pieces of fresh basil

Bring 6 cups water to a boil. Add salt and polenta. Cook until thick, about 10 minutes. Stir in butter.
Meanwhile, heat the olive oil over medium high heat in a large, oven-proof skillet. Add zucchini until beginning to soften up. Add tomatoes and let simmer until veggies are tender and juices are thickened. Add garlic and sautee until fragrant, about 2 minutes. Season with salt and 1/2 tsp pepper. Add bacon crumbles and polenta. Stir until all veggies are mixed in thoruoughly. Top with grated cheese.
Bake 350 (I did 300 in convection oven) for 10 minutes, or until the cheese is melted and browning.
Top with fresh basil. Serve hot. Enjoy.