Layered Baked Polenta with Minced Meat

Peel and finely chop the onion and garlic. In a spacious frying pan, heat the sunflower oil over medium heat and sauté the onion until translucent, about 4-5 minutes.

Add the minced pork and minced garlic. Break up the meat with a wooden spatula and cook until it changes color and browns slightly. Stir in the tomato paste, sweet paprika, dried thyme, and salt and black pepper to taste. Pour in about 100 ml of lukewarm water and let the sauce simmer on low heat for 10-12 minutes, until the meat is thoroughly cooked and the flavors blend together.

In a deep pot, bring 1 liter of water to a boil with a teaspoon of salt. When the water comes to a boil, pour in the cornmeal in a steady stream, whisking continuously to avoid forming lumps.