Polenta con carne sotto sale is a traditional polenta dish originating from Calabria. It's usually made with a combination of cornmeal, olive oil, salted pork, tomato purée, and salt. The pork is soaked in cold water for 12 hours in order to remove the salt, and it's then simmered in a mixture of tomato purée and olive oil.

The polenta is cooked in salted water and continuously stirred with a wooden spoon in oder to prevent the formation of lumps. Once done, the polenta is poured on a board and topped with the meat sauce.