Polenta With Peas And Pancetta Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
317
FAT
59%
CHOL
12%
SOD
25%

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Ingredients for 4 servings

A couple handfuls grated Parmigiano-Reggiano

3/4 cup milk

1 cup frozen peas

Salt and freshly ground black pepper

1 1/2 cups chicken stock

3/4 cup quick cooking polenta

1 tablespoon extra-virgin olive oil

2 to 3 slices pancetta cut as thick as bacon, chopped

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