Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 to 3 slices pancetta cut as thick as bacon, chopped
• 1 1/2 cups chicken stock
• 3/4 cup milk
• 3/4 cup quick cooking polenta
• Salt and freshly ground black pepper
• 1 cup frozen peas
• A couple handfuls grated Parmigiano-Reggiano

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Instructions

1. Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.