Polenta e ciccioli (pulêinta e graséi)

Is 'required a rather dense polenta that is obtained by pouring the flour yellow water already boiling, salted previously the right, stirring for about an hour always on the same side.
Greaves are coarsely chopped and pour in pan of lard and sliced onions prepared a very low heat.
This turns into the pot 5 minutes before end of cooking polenta and, after well-shuffled, you pour it all on "tafferia" (sort of large wooden tray, flat or slightly down, to serve polenta).