1) To start, put on a pot of water for the polenta; for 200 gr of Polenta flour, you need 1lt of water on.
2) Add salt to water (just a bit, not as much as you would for pasta), 2 spoons of olive oil and the bay leaf; bring to the boil, reduce to simmer.
3) Add the polenta flour and mix with a whisk, add the grated parmesan cheese and start to mix with a wooden spoon. It will need to cook for about 40-50 minutes while you mix now and then.
4) For the Uccelletti, lay the slice of pork on a tray, salt and pepper them, put on each a sage leaf then roll them up; then roll the pork in the pancetta.
5) When all the slices are done, take the skewers, put on a pork roll, then a piece of Lardon, then a Pork roll, again a lardon and again a Pork roll; sage leaf at the end for each.
6) Each Skewer, 3 Pork rolls and 2 Lardons and a sage leaf.
7) Heat up a pan on medium heat, add some oil to it, put in the Pork Skewers and colour a bit on both side, add the butter, cook for 5 minutes, deglaze with the white wine, cover with a lid then cook 3-4 minutes.
8) Scoop the polenta on a plate, add the Uccelletti Scappati, pour on top a bit of the sauce from the pan and enjoy!
