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1
Preheat the oven to 425.
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2
Lightly oil an 8-by-11 1/2-inch or 9-by-13-inch baking dish.
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3
In a medium saucepan, bring the chicken stock and 2 cups of water to a boil.
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4
Add 1 teaspoon of salt.
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5
Gradually whisk in the cornmeal until smooth.
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6
Cook over moderate heat, stirring with a wooden spoon, until thickened, about 10 minutes.
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7
Pour the polenta into the baking dish and smooth the top; brush with 1 tablespoon of olive oil.
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8
Bake for 1 hour and 15 minutes, until the top and bottom are golden and crusty.
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9
Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil until shimmering.
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10
Add the pancetta and cook over moderately high heat until golden, 4 to 5 minutes.
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11
Add the onion, garlic and crushed red pepper and cook until the onion softens.
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12
Add the broccoli rabe and the remaining 1/4 cup of water, season with salt and pepper and toss gently.
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13
Cover and cook until softened, 5 minutes.
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14
Uncover and cook, stirring occasionally, until the water has evaporated and the broccoli rabe is tender, 2 minutes longer.
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15
Cut the polenta into 6 pieces and transfer to plates.
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16
Stir half of the Pecorino into the broccoli rabe and spoon it over the polenta.
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17
Sprinkle with the remaining Pecorino and serve.
