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Bring 1 liter of water to a boil. Stir in cornmeal in a thin stream and continue to stir until polenta comes to a boil. Stir in the pancetta and piccioni and continue to cook 5 to 6 minutes. Stir in 1/4 cup cheese. Turn polenta out into a cutting board. Allow to cool and solidify slightly, then serve, using a string to cut it. Grate cheese over and serve.