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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A recipe from Northern Italy. 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:
1. Finely chop onion.
2. In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.
3. Add 4 cups water and bring to a boil.
4. Stir in 1 cup buckwheat grits or groats.
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. Stir in ground parmesan cheese.
7. Serve hot.
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