Romanian Tochitura

Method

1. Brown the meat in a pan with olive oil.
2. Add chopped onion and garlic, and cook until softened.
3. Season with salt and pepper, then set aside.
4. Cook the polenta according to package instructions.
5. Place the polenta on a plate, top with the 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.