Date, blue cheese & pancetta polenta stacks - Good Food Middle East

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