Total Time
Prep 10 mins
Cook 45 mins

A recipe from Northern Italy.

Ingredients Nutrition


  1. Finely chop onion.
  2. In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.
  3. Add 4 cups water and bring to a boil.
  4. Stir in 1 cup buckwheat grits or groats.
  5. Reduce heat to very low, close the lid of the pot and let simmer for about 30 minutes until buckwheat reaches polenta consistency. I found that sometimes (maybe depending on whether you use grits or groats or coarsely ground buckwheat) it already thickens after about 10 minutes, so have a look at it after 10 minutes.
  6. Stir in ground parmesan cheese.
  7. Serve hot.
Most Helpful

wow this was good ,i feel im making something that the romans ate lol really good lunch made for 1 and wish had have made more. cakepops on parade hope your having fun made for italian leg of quest

Dienia B. August 27, 2014