Italian Pork Chili with Polenta

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1 large red bell pepper

2 tablespoons EVOO

8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami

4 ounces pancetta, finely diced

1 pound ground pork

2 tablespoons chopped fresh thyme

1 teaspoon fennel seeds

3 to 4 cloves garlic, finely chopped

1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped

1 medium onion, finely chopped

1 sprig fresh oregano, finely chopped

1/4 cup tomato paste

1/2 cup dry red wine

4 to 5 cups chicken stock

1 cup whole milk

1 cup quick-cooking polenta

2 tablespoons butter

1 cup grated pecorino, plus more for serving

Salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, for garnish