Buckwheat Polenta

1. 1

   Finely chop onion.

2. 2

   In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.

3. 3

   Add 4 cups water and bring to a boil.

4. 4

   Stir in 1 cup buckwheat grits or groats.

5. 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. 6

   Stir in ground parmesan cheese.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.