Date, blue cheese and pancetta polenta stacks

• pancetta↗8 thin slices

  slices, halved

• olive oil↗1 tbsp tbsp

  plus a little for the pan and greasing

• vegetable broth↗500ml ml

  prepared with 2 tsp bouillon powder

• instant polenta↗100g g
• finely chopped rosemary1 tsp tsp
• parmesan↗25g g

  (optional)

• creamy but sharp blue cheese120g g

  e.g., Saint Agur or Gorgonzola

• large Medjool dates↗8

  pitted, halved lengthwise

• young spinach leaves↗handful handful

  (needs 32 leaves)

• pomegranate molasses↗

  for drizzling

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. On a tray place a single layer of pancetta slices between two sheets of parchment paper, then press with a second tray (to prevent curling during cooking). Bake for 10‑15 minutes until the fat is crisp and golden. Pat dry with a paper towel to absorb excess fat. Pancetta can be prepared a day ahead and chilled. Reheat before serving.

2. 2

   Grease a round 20 cm diameter mold with oil. Bring the broth to a boil in a saucepan, then slowly stir in the polenta, cooking over low heat for 5 minutes while stirring until it thickens and becomes smooth. Add 1 tbsp oil, rosemary and parmesan (optional), season. Pour the mixture into the mold, smooth the top, then refrigerate for at least 1 hour or until very firm.

3. 3

   When ready to serve, heat a grill pan or non‑stick skillet until hot. Cut the set polenta into 16 wedges, brush with a little oil, then fry for about 4 minutes on each side until golden with characteristic grill marks. Transfer to a plate or board. Polenta can be prepared a day ahead; reheat it in a hot oven for a few minutes before serving.

4. 4

   Meanwhile, using a kitchen knife, press about 1 tsp of cheese into the center of each halved date. Skewer each stuffed date, then add a piece of pancetta, two spinach leaves, and a wedge of hot polenta. Drizzle with a little pomegranate molasses for serving.