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Buckwheat Polenta

Source of Recipe

Chef Amy


List of Ingredients

4 cups water, plus more for the boiler
2/3 cup corn meal
1/3 cup buckwheat flour
1 teaspoon salt
2 tablespoons gfcf margarine, or to taste (optional)



Recipe

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 the top part of the double 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 margarine.

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.

Author's Notes:

This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version.

Polenta can be served in a variety of ways. Use it as an appetizer or entrée accompanied with salsa. Serve it with meat, fish, or poultry; as a substitute for potatoes or rice; or cover it with steamed or stir-fried vegetables. With the addition of butter and syrup, it can be served as a breakfast dish.