Slow-Cooked Meat on Soft Polenta
Shredded slow-cooked meat piled on soft polenta or grits, served in a heavy black pan.
Cornmeal and slow-cooked meat is a combination the whole region has some version of. The technical problem is always the same: polenta sets as it cools, so it has to be held loose and beaten back to order.
Serving it in a cast pan buys a few more minutes at the table.
