Polenta with Peas and Pancetta
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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