Porotos Granads with Polenta Dumplings

Name: Porotos Granads with Polenta Dumplings
Ingredients: 2 tablespoons Olive Oil; 8 ounces Slab Bacon; 1 Medium Yellow Onion, medium dice; 2 Carrots, small dice; 2 Celery Stalks, small dice; 4 Garlic Cloves, minced; 1 14.5-oz Can Diced Tomatoes, strained – juice reserved; 1 Bay Leaf; 1 tablespoon Paprika; 1/2 cup Red Wine; 1 1/2 pounds Butternut Squash, cut into 1 ½ inch cubes; 32 ounces Low Sodium Chicken Broth; 1 cup Red Quinoa; 2 15-oz Cans of Pinto Beans, do not strain or rinse; 3 tablespoons Fresh Basil, chopped; 2 cups Water; 1 cup Polenta *Do not use quick cooking polenta; 1/2 teaspoon Salt