Polenta with Peas and Pancetta

• 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

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

extravirgin olive oil, bacon, chicken stock, milk, cooking polenta, salt, frozen peas, couple

Taken from www.foodnetwork.com/recipes/rachael-ray/polenta-with-peas-and-pancetta-recipe.html (may not work)