Hominy or Italian polenta

Salt water, bring to a boil.

Pour the grits in a trickle into boiling water, stirring all the time.

Reduce the heat and cook the porridge, stirring constantly until it absorbs all the water and begins to lag behind the walls of the pan.

If you are cooking on an electric stove, then turn off the heat, cover the pan with a lid, a thick towel and leave it on the hot burner to boil further. If the porridge is cooked on gas, then just better wrap the porridge to keep warm.

Put the pan to warm up on the fire, cut the fat into cubes, put it in the pan and fry it until transparent.

While the lard is cooking, peel the onion, chop into cubes, add to the lard and lightly fry until slightly brownish so that the onion and lard remain juicy and not overcooked.

Pour the roast into the porridge, mix well. The dish is ready!