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BUCKWHEAT FLOUR, CORNMEAL: Buckwheat flour polenta

Created by Simona Carini, as seen in the North Coast Journal 3.17.11


½ cup sifted cornmeal

½ cup buckwheat flour

4 cups cold water

a bit of salt

cheese of choice, to taste, cut into small pieces or grated

The Polenta:

  1. Pour water into your saucepan and add salt. 
  2. Slowly add cornmeal and buckwheat flour, whisking to mix.
  3. Bring to a boil on medium heat.
  4. Reduce the heat to low.
  5. Continue stirring with the whisk until the polenta becomes thick, then stir often with a wooden spoon.
  6. Cook for at least 50 minutes.
  7. Add cheese of choice and stir to incorporate.
  8. Serve immediately.

**Leftovers can be spooned into a square container and refrigerated, then sliced and lightly browned for breakfast or lunch the next day.


For the full story, we recommend reading Simona’s article at: http://www.northcoastjournal.com/food/2011/03/17/polenta-not-only-corn/


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