Recipe: In a large heavy saucepan heat the butter and saute the onion, garlic and chopped pancetta for 3-4 minutes. Deglaze with the white wine and add the chicken stock. Bring to a boil and start adding the semolina gradually while whisking. Simmer for a few minutes whisking to prevent burning and lumps. Remove from heat and fold in the feta cheese, grated Parmesan and dry herbs. Season the polenta to taste with salt and pepper. Spray a 13-inch hotel pan inside with a cooking spray and cover the bottom with a piece of parchment paper. Pour the polenta mixture into the pan and bake in a preheated oven at medium heat until the polenta is set, about 25-30 minutes. Remove the pan from the oven and let the polenta cool down before cutting. It can be cut to triangles, refrigerated and then each polenta triangle fire-grilled as needed. The pancetta and feta cheese polenta can be also consumed on its own, served with some tomato coulis or some buttermilk dill sauce.