“A recipe from Northern Italy.”
READY IN:
55mins
SERVES:
4-6
YIELD:
2-3 cups
UNITS:
US

Ingredients Nutrition

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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