Bring water to boil in small saucepan over high heat. Sprinkle polenta into water in a steady stream, whisking as you go. Return to boil and remove from heat. Continue to stir for 1 to 2 mins until thick and polenta is cooked. Stir through parmesan and butter. Season.

Line loaf tin with baking paper and spread polenta mixture into tin. Place in freezer for 30 mins until firm and cold. (You can do this a day ahead – cover with cling wrap and refrigerate overnight.)

Make dressing Process anchovies, mustard, garlic, lemon juice and water in blender until smooth. Add mayonnaise and process until combined. Season.

Make croutons Heat oil in frying pan over high heat. Break set polenta into large bite-size pieces and fry in 2 batches for 5 mins, turning to cook on all sides until golden and crisp. Remove from oil with slotted spoon and drain on paper towel. Cook pancetta for 1 min until crisp. Remove and drain.

Poach eggs Bring salted water and vinegar to boil in medium saucepan. Crack one egg into small bowl. Stir water to create a gentle whirlpool and immerse small bowl (with egg) in water for 5 to 10 secs, then gently drop egg into water. Repeat with remaining eggs. Cook for 2 mins for runny yolk. Remove egg from water and drain on paper towel to remove excess water.

Serve Place 2 quarters of lettuce into each serving bowl. Top each with some smoked chicken, 1 poached egg, 2 pieces of pancetta, polenta croutons and parmesan shavings. Serve with dressing on the side.Polenta croutons add a new twist to this classic Caesar salad.