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Grilled cordon bleu with polenta and beans wrapped in bacon

Discover our recipe for succulent pork cordon bleu, cooked entirely on the smoker and seasoned with Helvetic BBQ Salt-N-Pepper-Rub, served with creamy polenta and green beans wrapped in bacon. Perfect for a delicious BBQ experience!

Ingredients:

  • Cordon Bleu:
  • 2 pork schnitzel
  • 2 slices of ham
  • 2 slices of cheese (e.g. Emmental or Gruyère)
  • 2 tbsp Helvetic BBQ Salt-N-Pepper-Rub Helvetic BBQ Salt-N-Pepper-Rub
  • 100 g breadcrumbs
  • 1 egg
  • 2 tablespoons flour
  • Oil for coating
  • Polenta:
  • 200 g polenta
  • 1 liter of milk
  • 200 g Geiskäse (goat’s cheese)
  • 2 tbsp Helvetic BBQ Salt-N-Pepper-Rub
  • 1 tbsp butter
  • Salt to taste
  • Green beans wrapped in bacon:
  • 400 g green beans
  • 100 g bacon strips
  • 1 tablespoon olive oil
  • 1 tsp chopped rosemary
  • Pepper to taste

Preparation:

Cordon Bleu:

  1. Cut the pork cutlets horizontally, but do not cut all the way through to open them up. Carefully flatten with a meat mallet.
  2. Top each pork schnitzel with a slice of ham and a slice of cheese. Fold the cutlets together and press the edges well.
  3. Season the stuffed pork schnitzels with Helvetic BBQ Salt-N-Pepper-Rub.
  4. Whisk the egg in a bowl. Place the flour and breadcrumbs on separate plates.
  5. Dredge the stuffed pork cutlets first in flour, then in egg and finally in breadcrumbs.
  6. Lightly coat the breaded cutlets with oil.

Prepare the smoker:

  1. Preheat the smoker to 180°C.
  2. Add smoking wood of your choice (e.g. hickory or apple wood).

Cordon Bleu in the smoker:

  1. Place the breaded cutlets on the grill of the smoker.
  2. Smoke at 180°C for around 45-60 minutes until the meat is cooked through and the breading is golden brown and crispy. The core temperature should reach 70°C.

Polenta:

  1. Place the Dutch oven on a medium heat and melt the butter in it.
  2. Pour the milk into the Dutch oven and heat slowly until it simmers gently.
  3. Stir in the polenta, stirring constantly. Reduce the heat and simmer the polenta for about 20-25 minutes, stirring occasionally, until it is creamy.
  4. Stir in the Helvetic BBQ Salt-N-Pepper-Rub and the crumbled goat’s cheese until the cheese has melted. Season with salt to taste.

Green beans wrapped in bacon:

  1. Clean the beans.
  2. Wrap a handful of beans with a strip of bacon and place on a baking tray.
  3. Drizzle olive oil over the bean packets, sprinkle with chopped rosemary and pepper.
  4. Smoke in the smoker at 180°C for about 30-40 minutes until the bacon is crispy and the beans are soft.

Serve:

  • Serve the succulent cordon bleu with the creamy polenta and smoked green beans wrapped in bacon and serve hot.

E Güätä!

Visit us at helvetic-barbeque.ch for more delicious BBQ recipes and products.

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