Soft polenta, recipe follows
1 (1/4-inch thick) slice pancetta
About 1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1 1/2 cups chicken stock or canned low-salt chicken broth
4 cups packed roughly chopped broccoli rabe or mustard greens
Salt and freshly ground pepper
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Pinch ground white pepper
5 tablespoons polenta
5 tablespoons semolina
1/4 cup freshly grated Fontina
1/4 cup freshly grated Parmesan
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