Turn the heat off cover the polenta with a fitted lid and let it steam until ready to be served.
Drop pork strips carefully into the hot skillet, and saute for about 5 minutes, turning on all sides. Season with salt and pepper.
Season with a bit more salt and pepper, just enough to season onion slices.
Cook until onion is almost caramelized and pork strips look crispy, with a deep golden color on the edges.
As I said, you can use a topping of your choice. When you cook polenta, you got to see how long your brand will cook.
Mine was fine grounded cornmeal, and it's instant so it cooks fast. However, there are coarse ground and non-instant cornmeals.
Some types will cook longer, but regardless you will have to stir often and cook on low temperature, TASTE, and if it's smooth in texture, if NOT then cover and let it steam, again on LOW temperature.
This polenta/cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to the bone. I used Martha White, Yellow Cornmeal.