Using a sharp knife, trim the rounded ends of the polenta tube (and reserve for another use), slice polenta into 10, 1/4” thick flat slices. Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with cheese. Add remaining tsp olive oil to the pan and sauté shallot, rosemary, salt and pepper for 7-8 minutes or until softened and lightly browned. Add pancetta and cook for another 3-5 minutes. Mix in the peas at the end. Pile on about a teaspoon of the mixture on each polenta slice, garnish with fresh herbs of your choice.