2) Using a slotted spoon, transfer the pancetta to a plate and set aside. Add the chicken stock and the milk to the pan and bring to the boil. Whisk the polenta into the liquid and continue to whisk for 2-3 minutes until thickened and smooth.
3) Season the polenta with salt and pepper and stir in peas. Cook for 1 minute more. Remove pan from the heat and stir in cheese. Check the seasoning and serve at once topped with the crisp pancetta.