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Buckwheat Polenta
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6
Serving Size: 1 cup
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Ingredients
- 4 cups water, plus more for the boiler
- 2/3 cup corn meal
- 1/3 cup buckwheat flour
- 1 teaspoon salt
- 2 tablespoons butter, or to taste (optional)
This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical
polenta for an earthier, tan-colored version.
Directions
- Put 1 - 2 inches water into the bottom section of a double boiler and bring to a simmer.
Heat 4 cups water to near boiling and add to top part of boiler.
In a separate bowl, mix corn
meal, buckwheat and salt. Whisk this mixture gradually into the hot water, stirring constantly to
prevent lumps.
Cover and cook, stirring occasionally, for about an hour or until the mixture
has no raw taste. Mixture will be quite thick.
Remove cooked polenta to a serving dish and
top with a generous dollop of butter.
TIP: a double boiler can be improvised by suspending a
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