Buckwheat Polenta Recipe

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This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version.
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Servings:
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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)
Container: double boiler (see TIP)
Directions
PREP
10 mins
COOK
1 hr
READY IN
1.25 hrs
  • 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 smaller saucepan inside a larger one, using a small jar, can or similar heat-proof object to keep the inner pan just above the water level in the larger pan.
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