PREPARATION TIME: 1h 30 '
250 g of yellow flour,
150 g of sliced lard,
1 tablespoon of extra virgin olive oil,
Pour a generous liter of water into a saucepan, bring to a boil and add salt. Add the flour to rain, stirring with a wooden spoon so that no lumps form. Cook the polenta for about an hour and 10 minutes, continuing to stir. If it is too hard, add a little boiling water. When it is ready, it will detach from the sides of the pot while stirring. Pour the polenta into a baking tray lined with parchment paper and let it cool. Cut the polenta into slices, grease the latter with oil and pass them on the plate or in the grill pan for 2 minutes per side, then serve hot with the lard, season with pepper.
One thing is certain, once tasted, even the most skeptical person adds Lardo di Colonnata to their list of favorite foods.