First make the sauce by heating the oil in a saucepan and frying the onions with the bacon until golden brown. Add the diced apples and fry for a further 3 minutes. Stir in all the remaining sauce ingredients except for the peas. Season well, bring to the boil and simmer for 20 minutes, adding the peas for the final 5 minutes of cooking time.
Meanwhile cook the polenta following the instructions on the packet. Preheat the grill and mix the garlic, half the cheese and grated nutmeg into the cooked polenta. Season well. Spoon the polenta into a greased shallow ovenproof dish, scatter over the remaining cheese and place under the grill for 8-10 minutes, or until bubbling hot and golden brown. Serve at once with the tomato and pea ragout.
