I've done the bacon bits as well. I also like to take sun dried tomatoes and cut them into small pieces and re-constitute in warm water until they plump. I remove the tomato pieces and use the water to make the polenta and then add the tomato back in as it cooks.

Sliced jalapeños works alone or with sun dried tomatoes for a little South Western flavor. If I'm doing it at home, I'd put a little sour cream and fresh Cilantro on the fried polenta slices, but I doubt sour cream would last long in the bush.

I think the possible uses for this ancient food is only limited by imagination and ingredients/seasonings you have on hand ;D