BUCKWHEAT AND CORNMEAL POLENTA

Buckwheat and Cornmeal Polenta image

Number Of Ingredients 6

5 cups cold water
4 tablespoons unsalted butter
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1/2 cup buckwheat flour
salt
4 ounces fontina or gruyére cheese

Steps:

1 In a 2-quart heavy saucepan, bring 4 cups of the water and 2 tablespoons of the butter to a boil. 2 In a medium bowl, stir together the cornmeal, buckwheat flour, 1/2 teaspoon salt, and remaining 1 cup water. 3 Whisk the cornmeal mixture into the boiling water. Reduce the heat to very low. Cover and cook, stirring occasionally, about 40 minutes or until the polenta is thick and creamy. If it gets too thick, add a little more water as needed. 4 Remove the polenta from the heat. Stir in the remaining 2 tablespoons butter and the cheese. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves