Polenta Stacks with Dates, Cheese and Pancetta

Preheat the oven to 200C. Bake the pancetta rashers for 15 mins or until crisp and golden, then pat dry to absorb the excess fat. Oil a 20cm round tin and boil the stock in a saucepan. Stir in the polenta and simmer for 5 mins, whisking constantly until thickened. Stir in 1 tbsp of oil, the parmesan and rosemary, and season well. Spoon into the tin and set in the fridge for 1 hour or until firm.
Cut the polenta into 16 wedges and brush with oil. Griddle until golden and char-marked, then transfer to a board. Stuff 1 tsp of cheese into the date halves, and thread each with a cocktail stick. Skewer onto the stick a piece of pancetta, 2 spinach leaves and a wedge of polenta, and drizzle with pomegranate molasses. Serve immediately, while the polenta is still warm.

20 mins

Makes 16

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