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1
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.
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2
Line a loaf pan with parchment paper and spread polenta into pan. Freeze for 30 mins, or until firm and cold.
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3
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.
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4
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.
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5
Add pancetta to the pan and cook for 1 min, or until crisp. Remove and drain on paper towels.
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6
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.
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7
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.
