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1
Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened.
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2
Transfer to a bowl, cover and let cool.
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3
Peel, seed and chop the pepper.
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4
Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat.
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5
Add the sausage and pancetta and cook until well browned.
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6
Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes.
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7
Stir in the tomato paste and cook for 1 minute.
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8
Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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9
Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine.
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10
Bring 2 cups chicken stock and the milk to a low boil in a saucepan.
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11
Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes.
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12
Remove from the heat.
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13
Add the butter and then the cheese, stirring until melted.
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14
Season with salt and pepper.
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15
Ladle the polenta into shallow bowls and hollow out the center.
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16
Fill with the chili and top with more cheese.
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17
Garnish with parsley.
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18
Cook's Note: The chili can be covered and refrigerated for a make-ahead meal.
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19
Reheat over medium heat, and prepare the polenta before serving.
