Heat the soup with 1 tablespoon of lard and pour in the polenta semolina. Stir, turn down the heat and put the lid on. Let simmer for about 20 minutes. Stir.
In a frying pan or large pot, heat the 3 tablespoons of lard and then add the grams. Stir so that they do not become dark and bitter.
Add the polenta mixture and, preferably with a large fork or spatula, constantly loosen the mixture so that it can release as much moisture as possible.
When the polenta is nice and fluffy, arrange it on plates and serve with milk or coffee.