For the bacon-wrapped goat cheese, bring the vegetable soup to a boil, pour in the cornmeal, stirring constantly. Cut the goat cheese into 12 slices, wrap in bacon slices and fry briefly in a pan without fat until crispy. Stir a marinade from oil, vinegar and soup, salt and pepper, marinate the Vogerlsalat with it. Roast the pumpkin seeds briefly without fat until crispy and add salt. Remove the crusts from the slices of white bread, cut them into small cubes and roast them in butter until brown. At the end, rub the pan with the garlic to flavor the croutons. Divide the warm polenta among the 4 plates, arrange 3 slices of goat cheese on each, arrange the Vogerlsalat, the roasted pumpkin seeds and the croutons nicely all around.
A quick goat cheese wrapped in bacon recipe!