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1
Make the polenta and keep it warm.
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2
Unwind the pancetta into a long strip and cut crosswise into 1/4-inch wide pieces.
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3
Heat together the pancetta and the 1 tablespoon olive oil in a skillet over medium heat.
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4
Cook slowly until well-browned and crisp.
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5
Tilt the pan to collect the fat in a little pool against the side and scrape the pancetta into the fat.
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6
Cook for another minute to make sure the pancetta is very crisp.
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7
Remove with a slotted spoon to paper towels to drain.
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8
Set the pancetta aside.
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9
There should be about 2 tablespoons fat remaining in the pan.
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10
If not, add a little olive oil.
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11
Turn the heat to medium-high and heat until hot.
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12
Add the garlic and saute briefly until light brown.
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13
Add the thyme, stir, add the stock, and bring to a boil.
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14
Cook until reduced by about half.
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15
Add the broccoli rabe, season with salt and pepper, toss well, cover, reduce the heat to low, and cook until tender, about 5 minutes.
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16
Pour the polenta into a warm serving dish or bowl and pour the vegetables over it.
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17
Sprinkle with the reserved pancetta.
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18
Combine the stock and cream in a heavy saucepan and bring to a simmer.
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19
Add the nutmeg, salt, and pepper.
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20
Whisk in the polenta and semolina, and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes.
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21
Whisk in the cheeses.
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22
Serve immediately or reserve.
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23
To encourage polenta to come cleanly out of the pan, put the pan over medium heat.
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24
Run a spatula or wooden spoon around the sides of the pan to clean off the polenta.
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25
Do not stir, but wait and watch for a few seconds until a large bubble begins to form and push the polenta upward.
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26
Pour immediately into a warm dish.
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27
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat.
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28
Whisk well before serving.
