New Year's Eve recipe for 6-8 (makes 16) people, takes only 20 mins; recipe has pancetta, olive oil, vegetable stock, polenta, rosemary, parmesan, blue cheese, medjool dates, baby spinach leaves and pomegranate molasses.
Date, blue cheese & pancetta polenta stacks
Course: New Years Eve
Servings
6-8 (makes 16)
servings
Prep time
15 mins
Ingredients
- Parmesan: 25g parmesan (optional)
- Olive Oil: 1 tbsp olive oil, plus a little for the tin and for brushing
- Vegetable Stock: 500ml vegetable stock made with 2 tsp bouillon powder
- Pancetta: 8 thin pancetta rashers, halved
- Rosemary: 1 tsp finely chopped rosemary
- Pomegranate Molasses: pomegranate molasses, to drizzle
- Polenta: 100g quick-cook polenta
- Blue Cheese: 120g creamy but sharp blue cheese such as Saint Agur or gorgonzola
- Baby Spinach Leaves: handful baby spinach leaves (you'll need 32 leaves)
- Medjool Dates: 8 large medjool dates, pitted and cut in half lengthways
Directions
- Heat oven to 200C/180C fan/ gas 6. On abaking 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 beforeserving.
- 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 agriddle panor 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.
