Simmer a ham hock with stock veg, bay leaves, parsley stalks and thyme for 3 hours.
Remove the skin and place in a roasting tray, put the ham hock on top and coat in a mixture of soft brown sugar and mustard. Chuck a handful of sage leaves on top. Roast for 25 min.
Strain the remaining ham stock and pour into a large pan. Add polenta whilst continuously stirring. When smooth, leave to cook for 5-10 minutes. Then add grated, strong cheddar, chopped parsley and butter. Mix well and season.
Remove ham from the oven and shred.
Splodge polenta onto a plate, top with a handful of shredded ham, a few crispy sage leaves and a serve with a dollop of mustard.
Polenta doesn’t have to be bland, you just need to cook properly!