Method: Cut the polenta into rectangular slices and toast in the oven. Slice the pancetta into strips and sauté until the fat has rendered and the pancetta is lightly crisp. Remove and cook the mushrooms with rosemary in the same pan. Spoon the mushroom and pancetta mixture over the polenta and serve hot.
Chef’s Tip: A light grating of tonka bean at the end will enhance the woodland aroma.
