These healthy little polenta cakes combine zucchini and tomato with two cheeses and the goodness of Kefir. The sausage and bacon add a great flavour and makes them perfect for a light lunch or for snack anytime. Prepare the ingredients ahead and they are really quick and easy to make.

Polenta, Bacon and Veggie Cakes

Ingredients:

• 1/3 cup polenta
• 1/3 cup plain flour
• 1/2 tsp baking powder
• 1/4 cup of Kefir or buttermilk
• 45 g butter
• 1 extra large egg
• 1/2 cup grated zucchini
• 1/2 cup grated cheddar
• 1/4 cup finely grated Parmesan cheese
• 1 Italian pork sausage, cut into small pieces
• 2 rashers of bacon, chopped finely
• 1 Tblsp Extra virgin olive oil
• 1 knob of butter
• 8 grape tomatoes, cut into quarters
• Extra Italian pork sausages to serve with the cakes
• Salad of finely sliced red cabbage, sliced green apples with a vinagrette dressing

Method:

1. Preheat oven to 180ºC Fan Forced
2. Using a large cupcake tray, butter well and dust with dry bread crumbs
3. Sift flour and baking powder into a bowl and add the polenta, then stir through
4. Add the cubed, softened butter to the flour mix and using your fingers rub in the butter until it resembles  bread crumbs then set aside
5. Add oil and butter to a frypan over a medium heat
6. When the butter foams add the chopped bacon and the pieces of Italian sausage and cook till well browned. Then remove to some kitchen paper to cool.
7. In a small bowl, whisk the egg lightly then add the kefir and whisk through
8. In a larger bowl, add the grated Cheddar and Parmesan cheeses, grated zucchini, chopped tomatoes, the browned bacon and sausage and the flour mix
9. Season with freshly ground black pepper and stir till well combined
10. Finally, stir through the the egg and kefir mixture till everything is well combined
11. Spoon the mixture evenly into the prepared cupcake tray
12. Bake for 25-30 minutes until the cakes are cooked and well browned
13. Serve with a salad of red cabbage and green apple with vinaigrette dressing and extra pork sausages.