Polenta Stacks with Dates, Cheese and Pancetta
- 8 rashers of pancetta, halved
- 1 tbsp olive oil
- 500ml veg stock
- 100g quick-cook polenta
- 1 tsp chopped rosemary
- 25g grated parmesan
- 120g gorgonzola
- 8 large pitted dates, halved lengthways
- 32 baby spinach leaves
- Pomegranate molasses for drizzling
- 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