Bake Polenta

Bake Polenta wrapped in Pancetta with parsley and garlic

Inredients:

• 175 gr Audisio polenta, weighed into a bowl or jug
• 280 gr sliced pancetta
• 20 gr flat-leaf parsley, coarsely chopped
• 5 cloves garlic, peeled and sliced as thinly as possible
• 50 gr unsalted butter, cut into chunks
• 2 level tablespoons freshly grated parmesan

You also need 8 wooden satay sticks (presoaked in warm water for 10 minutes before using)

Methods:

To make the polenta :

Bring 1 litre of sated water to the boil in a large, heavy bottomed pan. Take a large hand whisk and start to stir the water. With other hand allow the polenta to flow from the bowl in a fine and steady, sand-like stream. Do not stop whisking until the polenta has been added.

Turn the heat down to low and continue whisking for a few moments, then turn the heat down to the lowest, preferably using a diffuser pad.

Change the whisk for a wooden spoon and continue stirring with this. Be careful as the polenta has a tendency to bubble and spit.

Once the polenta starts to come away from the sides of the saucepan, stir in the unsalted butter, until it is fully incorporated. Pour the polenta into the lightly oiled dish, smooth the surface with a spatula and leave to one side until cold and set (it will take about 1 hour).

When the polenta is ready, preheat the oven to 190'C. Then turn out the set polenta, trim the edges and cut into 40 evenly sized pieces. Roll the pieces in the chopped parsley.

Place 1-2 slices of the garlic on top of each piece of polenta, then wrap each one in pancetta: you will have 20 round slices of pancetta, so cut each slice into 2 as you come to use it, making enough slices to wrap each piece of polenta.

Secure each piece by threading them on to the presoaked satay sticks, making sure the sticks runs through the join of the strip of pansetta. Allow 5 pieces to each stick.

Place the sticks on the rack suspended over the oven tray and bake in the preheated oven for 25 minutes, or until the pancetta is crisp and golden, sizzling and crusty. Serve with a dusting of grated parmesan and a few lightly bt sharply dressed crisp salad leaves, such as hearts of cos lettuce.