Polenta with Pork Cracklings

“Polenta with Pork Cracklings” is a robust and traditional dish, combining the simplicity of polenta with the richness of pork cracklings, which are small pieces of fat and meat left over after rendering lard. Here’s how to prepare it:

Ingredients

• 250 g of cornmeal for polenta
• 1 L of water
• Coarse salt to taste
• 200 g of pork cracklings
• Butter to taste (optional)

Preparation

1. Bring the water to a boil in a large pot and salt it.
2. Gradually add the cornmeal, stirring continuously with a whisk to prevent lumps from forming.
3. Lower the flame and cook for the time indicated on the package of polenta flour (usually between 30 and 45 minutes), stirring occasionally with a wooden spoon. The polenta is ready when it easily detaches from the sides of the pot.
4. In the meantime, heat the pork cracklings in a frying pan over medium heat to make them crispy and release their fat.
5. Once the polenta is ready, pour it onto a cutting board or serving dish. Sprinkle the crispy cracklings on top, and if desired, add a knob of butter to further enrich the dish.
6. Serve the Polenta with Pork Cracklings hot.

Curiosity

Pork cracklings are a highly appreciated ingredient in rural and traditional areas, especially in Northern Italy. They are not only used to enrich dishes like polenta but are also consumed on their own, perhaps accompanied by a good glass of robust red wine, which contrasts their strong and rich flavor.

If you don’t have pork cracklings, you could also consider using smoked bacon or guanciale instead, which once made crispy, can offer a similar taste satisfaction.