Polenta Squares With Sautéed Broccoli Rabe And Pancetta

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2 cups chicken stock or canned low-sodium broth

2 1/4 cups water


1 1/3 cups cornmeal (about 7 ounces)

1/4 cup extra-virgin olive oil

6 ounces thickly sliced pancetta, cut into 1/4-inch dice (1 1/4 cups)

1 large onion, thinly sliced

2 large garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

2 pounds broccoli rabe, coarsely chopped

Freshly ground pepper

1/2 cup freshly grated Pecorino Romano cheese (2 ounces)

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