creamy coconut polenta with mango and crispy bacon

I'm going to start posting my recipes and cooking adventures
here since I'm cooking and thinking about food all the time and not writing on here enough. We made this for breakfast yesterday for the second time and it's just heavenly. Creamy, buttery polenta cooked in coconut milk and topped with pan fried mango and crispy bacon. You can replace the bacon with prosciutto if you want.

Here's the recipe:

Serves 3

You'll need:
3/4 cup of quick cooking polenta
1 can of coconut milk unsweetened
1/2 can of water
3-6 slices of bacon
2 ripe mangos, peeled and cut into cubes
coarse sea salt
cayenne pepper
brown sugar


Fry bacon in pan until crispy, let drain on paper towels.
Meanwhile, bring coconut milk and water to a boil in a medium size sauce pan.
Pour off some of the bacon fat into a container to be disposed of or reused and then sauté about 2/3 of the mango in the remaining bacon fat. You only need to cook the mango for a few minutes, add a sprinkle of brown sugar and cayenne if desired and a little sea salt. Set aside.
Add polenta to boiling milk and water and stir frequently for about 5-7 minutes making sure to scrape the sides. Turn burner down to medium heat and add in a some sea salt and the remaining uncooked mango. When polenta is done cooking it should have smooth and creamy texture, not gritty. Transfer polenta to bowls and top with cooked mango, crumble crispy bacon on top. Enjoy!