Classic Romanian Mamaliga cu Ou si Costita

Method

1. Bring water to a boil in a saucepan.
2. Gradually whisk in polenta, reduce heat, and simmer for 25 minutes, stirring occasionally.
3. Stir in grated cheese and season with salt and pepper.
4. Heat olive oil in a skillet, cook pork belly until crispy, about 10 minutes.
5. Cook eggs in the same skillet until the whites are set.
6. Serve polenta topped with crispy pork and a fried egg.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.