Alpine Polenta

Preheat the oven to broil.

Bring chicken stock to a boil in a medium pot. Whisk in polenta. Reduce heat to medium low. Stir with a wooden spoon frequently until polenta is tender, about 15 minutes. Remove from heat. Stir in butter and salt and pepper to taste.

While polenta is cooking, heat olive oil in second pot over medium heat. In a bowl, use hands to crush the tomatoes. Mince garlic. Add garlic to the olive oil and cook for 2-3 minutes, just until it starts to brown. Add red chili flakes and crushed tomatoes. Roughly tear handful of basil and add to tomatoes. Cook, stirring frequently so as not to burn. Let simmer for 15-20 minutes until mixture is thick. Taste and add salt and pepper to taste.

While polenta and marinara are simmering, cut bacon into 1/2-inch wide pieces. Place in a large saute pan over medium heat. Cook bacon until browned and fat has rendered. Remove to a paper towel to let drain.

When all parts are assembled, spread polenta into individual ovenproof dishes or one large cast-iron pan or casserole. If using a glass or ceramic casserole, spray with non-stick cooking spray. Spread polenta out over casserole or cast-iron pan. Spread marinara over the polenta. Cut Camembert into slices and lay out over the sauce. Place casserole in the oven for 4-5 minutes until cheese is melted. Remove from oven top with scattered bacon. Serve immediately.