Buckwheat polenta with cheese

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MASTERY Level
50 min
638 Views
 
MASTERY Level
0 People
50 min
INGREDIENTS for 0 people
  • 1 ½ lb buckwheat flour
  • Valtelline Valley cheese
  • 4 cups heavy cream
  • salt
Preparation

Simmer the cream. When it begins to boil, add, in a rain, the black buckwheat flour and mix well taking care to amalgamate the flour well, to obtain a consistent dough. Cook for 40 minutes and add the cheese cut into thick slices just before the cooking is finished. Mix a little and turn the polenta onto a surface, before the cheese has completely melted.

First courses
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