(click each picture to make them larger)

Two different toppings that compliment each other.

Ingredients:

MANGO CHUTNEY TOPPED

-1 large mango, diced
-2 Minneola tangelo’s, peeled with skin off  (what is a Minneola tangelo?)
-1 cup sugar
-1 tbsp. white vinegar
-1/2 tsp. all spice
-1/2 tsp. chili powder
-1/2 tsp. ground red pepper flake
-1/2 tsp. curry powder
-1/2 tsp. salt

BACON TOPPED

-2 strips bacon chopped and cooked
-bacon grease                        (all you do with this one is pour it over the polenta)

In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color.  In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.

I used my polenta recipe (click) and molded the polenta in a muffin baking sheet that was buttered to allow the polenta to fall out easily.