Smoked Chicken Caesar Salad With Polenta Croutons - cooking recipe

Ingredients

1 cup instant polenta
2 oz Parmesan, grated, plus extra to serve
3 tbsp butter
1/2 cup vegetable oil, for frying
8 slices pancetta
1 tbsp white vinegar
4 None large eggs
2 heads baby romaine lettuces, quartered
1 lb smoked chicken, sliced
None None Dressing
2 None anchovy fillets
1 tsp Dijon mustard
1 clove garlic, crushed
1 tbsp lemon juice
2/3 cup mayonnaise

Preparation

Bring 1/2 cup water to boil in small saucepan over high heat. Sprinkle polenta into water in a steady stream, whisking constantly. Return to boil, then remove from heat. Continue to stir polenta for 1-2 mins, until thick. Stir in Parmesan and butter and season to taste.
Line a loaf pan with parchment paper and spread polenta into pan. Freeze for 30 mins, or until firm and cold.
To make dressing, process anchovies, mustard, garlic, lemon juice and 1 tbsp water in blender until smooth. Add mayonnaise and process until combined. Season to taste and set aside.
Heat oil in a frying pan over high heat. Break polenta into large bite-sized pieces. Fry in 2 batches, for 5 mins each batch, turning to cook on all sides until golden and crisp. Remove from oil with slotted spoon and drain on kitchen paper.
Add pancetta to the pan and cook for 1 min, or until crisp. Remove and drain on paper towels.
Bring a medium saucepan of salted water to a boil and add the vinegar. Crack an egg into a small bowl. Stir water to create a gentle whirlpool; immerse bowl (with egg) in vinegar water for 5-10 seconds, then gently drop egg into water. Repeat with remaining eggs. Cook for 2 mins for runny yolk, or longer if desired. Remove eggs from water and drain on paper towels to remove excess water.
Place 2 lettuce quarters into each serving bowl. Top each with some smoked chicken, a poached egg, 2 pieces pancetta, polenta croutons and Parmesan. Serve with dressing on the side.