Date, blue cheese & pancetta polenta stacks

Contains pork – recipe is for non-Muslims only

Serve these date, blue cheese and pancetta polenta stacks as canapés at a party. Try a veggie twist by using chopped toasted nuts instead of pancetta for crunch

Prep:15 mins
Cook:20 mins
Plus 1 hr chilling

Easy

Nutrition per serving

kcal 258
fat 14g
saturates 6g
carbs 25g
sugars 16g
fibre 0g
protein 7g
salt 1g

Ingredients

8 thin pancettarashers, halved
1 tbsp olive oil, plus a little for the tin and for brushing
500ml vegetable stockmade with 2 tsp bouillon powder
100g quick-cook polenta
1 tsp finely chopped rosemary
25g parmesan(optional)
120g creamy but sharp blue cheesesuch as Saint Agur or gorgonzola
8 large medjool dates, pitted and cut in half lengthways
handful baby spinach leaves(you’ll need 32 leaves)
pomegranate molasses, to drizzle

Tip

Get ahead

You could skip cooking the pancetta by buying smoked crispy bacon, then breaking it into shards.

Method

Heat oven to 200C/180C fan/ gas 6. On a baking tray, sandwich a single layer of pancetta rashers between two pieces of parchment, then weigh it down with a second tray (this will stop it wrinkling as it cooks). Bake for 10-15 mins until the fat is crisp and golden. Pat with kitchen paper to absorb any excess fat. The pancetta can be cooked a day ahead and chilled. Reheat before serving.
Oil a 20cm round tin. Boil the stock in a saucepan, then slowly stir in the polenta and simmer for 5 mins, whisking, until thick and smooth. Stir in 1 tbsp oil, the rosemary and parmesan, if using, and season. Spoon the mixture into the tin, level the top, then set in the fridge for at least 1 hr in the fridge or until very firm.
When ready to eat, heat a griddle pan or non-stick frying pan until hot. Cut the set polenta into 16 wedges, brush with a little oil, then cook for 4 mins on each side or until golden and marked. Transfer to a serving plate or board. The polenta can be griddled a day ahead. Reheat it in a hot oven for a few minutes before serving.
Meanwhile, use a cutlery knife to push about 1 tsp cheese into the middle of each date half. Thread a cocktail stick through each stuffed date, then add a piece of pancetta, two spinach leaves and a wedge of hot polenta. To serve, drizzle with a little of the pomegranate molasses.