Romanian Mamaliga with Smanatana Cheese and Fried Pork

Method

1. Bring water and salt to a boil.
2. Gradually whisk in cornmeal and cook for 20 minutes.
3. Stir in milk and smanatana cheese until smooth.
4. Fry the costita slices in olive oil until crispy.
5. Poach the egg in simmering water for 3 minutes.
6. Serve the polenta topped with cheese, fried pork, and poached egg.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.