Romanian Meat and Cheese with Fermented Polenta

Method

1. Prepare the polenta by mixing 2 cups of polenta with 5 cups of water and 1 tsp salt in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring constantly.
2. Let the polenta cool to room temperature, then stir in 1 cup of sourdough starter. Cover and let it ferment at room temperature for 24-48 hours until slightly tangy and bubbly.
3. While the polenta is fermenting, brown the meat in a pan with olive oil until fully cooked. Add chopped onion and garlic, and cook until softened. Season with salt and pepper, then set aside.
4. After fermentation, reheat the polenta gently on the stove or in the microwave until warm.
5. Place the warm polenta on a plate, top with the cooked meat and cheese, and serve.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.