Loading

Buckwheat Polenta Recipe

Provided By
This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version.
Share this!
Facebook
Servings:
Update Servings
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.
Similar Recipes
Ratatouille with Crispy Rosemary Polenta
(14 1/2 ounces) diced tomatoes
sugar
eggplant
plus 2 teaspoons olive oil
zucchini
Millet Polenta
Optional
water
olive oil
millet
Buckwheat Blinis with Mushroom Topping
lemon
BLINIS
sour cream for garnish
oyster mushrooms
eggs
Loading

Buckwheat Polenta Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com