In a medium to large saucepan, add the 1½ tablespoons of the rosemary and the salt to the stock, and bring to a boil.
Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
While the polenta is cooking, very lightly coat the bottom of a small sauté pan with olive oil. Add the pancetta and remaining rosemary, and place the pan over medium heat. Cook, stirring every so often, until it's golden and crispy, about 4 minutes. Set aside.
When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.
Serve with a generous spoonful of the pancetta on top of each portion.
Calorie count is only an estimate.
Keywords fall comfort food recipes, great side dishes for meats and stews
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