There are sweet versions and savoury versions, each made according to the traditions of the region.
And here in Napoli, they have their own version of each, a savoury and a sweet, both of which are prepared for Carnivale.
The sweet, Migiaccio Dolce made with semolina, ricotta, vanilla, and lemon is the poor man’s version of Sfogliatealla. The savoury, either a baked or fried polenta.
A slice of migliaccio salato, followed by a slice of migliaccio dolce, by themselves constitutes the ultimate meal! Campania a Tavola.
300 Grams Polenta
150 Grams Sugna (or strutto in Italian) - pork fat/lard
100 Grams Hard Smoked Provolone
100 Grams Romano
100 Grams Ciccioli or Salame Napoletano
100 Grams Grated Parmigiano
Salt and Pepper to taste
Bring 1 litre of water to a boil in a large pot
Add sugna and mix with a wooden spoon until it is dissolved
Stir in polenta a bit at a time, mixing well after each addition
Add salt to taste (don’t over salt because the cheeses are salty)
Cook and stir constantly over low flame, until all of the water is absorbed, about 15 minutes
Set aside to cool
Meanwhile, dice the ciccioli/salame and the Provolone and Romano cheeses
When polenta is completely cooled, stir in the ciccioli, Provolone, Romano, and grated Parmigiano
Mix well with your hands
Turn into a greased baking dish, a bit at a time, tamping the mixture down after each addition
Top with bread crumbs
Bake at 180° C or 35o° F for about 45 minutes until the top is golden brown
You can also form the mixture into hamburger shaped discs, dredge in breadcrumbs and fry until golden brown