Serve this super simple tray of pure comfort with some simple steamed greens.
1 litre milk
50g unsalted butter, melted
1⁄4 cup finely grated parmesan
1 cup instant polenta
12 slices flat pancetta
200g taleggio cheese, chopped
1⁄4 cup extra virgin olive oil
12 sage leaves
1. Preheat the oven to 180C fan-forced (220C conventional).
2. In a large bowl, whisk together the milk, butter, parmesan and polenta. Transfer to a lightly greased 2.5 litre ovenproof dish. Cover with baking paper and foil, place in the oven and cook for 15 minutes.
3. Uncover, top with pancetta and taleggio and cook for a further 15 minutes, or until golden.
4. While the polenta is cooking, heat oil in a large non-stick frying pan over medium heat. Add the sage and cook for 30 seconds or until golden and crisp. Serve the polenta topped with sage.