Step 1

In a medium to large saucepan, add the 1½ tablespoons of the rosemary and the salt to the stock, and bring to a boil.

Step 2

Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.

Step 3

While the polenta is cooking, very lightly coat the bottom of a small sauté pan with olive oil. Add the pancetta and remaining rosemary, and place the pan over medium heat. Cook, stirring every so often, until it's golden and crispy, about 4 minutes. Set aside.

Step 4

When the polenta is ready, turn off the heat and add the half and half, cheese, and butter. Stir to blend.

Step 5

Serve with a generous spoonful of the pancetta on top of each portion.