Prep 10 mins
Cook 45 mins
A recipe from Northern Italy.
- 2 tablespoons butter
- 1⁄2 onion
- 1 cup buckwheat groats (grits or groats, or coarsely ground whole buckwheat)
- 4 cups water
- 1⁄4 cup parmesan cheese
- Finely chop onion.
- In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.
- Add 4 cups water and bring to a boil.
- Stir in 1 cup buckwheat grits or groats.
- 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.
- Stir in ground parmesan cheese.
- Serve hot.
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