Polenta Concia

Method

1. Bring 1.65 L of water with 16 g of salt to a boil.
2. Once boiling, gradually add 335 g of polenta while stirring constantly to prevent lumps.
3. Cook the polenta over low heat for 45–50 minutes, stirring occasionally, until thick and cooked through.
4. Meanwhile, if using pork belly (pre-cooked sous vide at 86°C for 8 hours), remove the skin and cut into cubes.
5. After the polenta is cooked, add a generous amount of butter and the diced toma cheese (or other melting cheese). Stir until melted and well combined. Adjust salt if needed. Optionally add grated Parmigiano Reggiano.
6. In a separate pan, sear the pork belly cubes over medium-high heat until browned on all sides.
7. Add a splash of pork stock and a little water to the pan, reduce heat, and glaze the pork belly until the liquid thickens and coats the meat.
8. Serve the polenta in a bowl or plate, top with glazed pork belly, and garnish with fresh chopped chives.