Tomato Roasted Bacon Slab

Slow roasted bacon slab with tomato sauce.Tender enough to shred served over creamy polenta grains with caramelized onions and sweet bell peppers.
Prep Time

Prep Time:

20 minutes

Cook Time

Cook Time:

2 hours

Serving Size

Serving Size:



1 (2 lbs.) package Wright Brand Bacon Slab
2 tablespoons vegetable oil
½ sweet onion, thinly sliced
½ red bell pepper, thinly sliced
2 tablespoons freshly chopped garlic
1 (24 oz.) roll prepared polenta
1 cup water
½ cup whole milk
½ teaspoon kosher salt
1 ½ cups prepared marinara sauce
½ cup shredded parmesan cheese


1. Cook the bacon slab in an instant slow cooker on the roast setting at 300°F for 2 hours.

2. While the bacon is cooking, heat the oil in a sauce pot. Cook the onions, peppers and garlic until tender (add ¼ cup of water to the pot if dark browning begins), about 10 minutes. Remove from the pot and set aside.

3. Heat the polenta and water in the same sauce pot over medium heat. Break up the polenta and whisk until smooth. Pour in the milk to thicken, season with salt and add the cooked vegetables.

4. Heat the marinara sauce in a sauce pot or microwave.

5. Serve the cooked bacon slab shredded and tossed in the hot marinara. Top the polenta with the bacon and finish with parmesan cheese.