Buckwheat Polenta
photo by Dienia B.
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
2-3 cups
- Serves:
- 4-6
ingredients
- 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
directions
- 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.
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