Buckwheat Polenta
A recipe from northern italy.
Steps
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 it already thickens after about 10 minutes , so have a look at it after 10 minutes.
Stir in ground parmesan cheese.
Serve hot.
Ingredients
butter, onion, buckwheat groats, water, parmesan cheese