300 g/11 oz buckwheat flour 100 g/3 1⁄2oz coarse polenta flour 150 g/5 oz butter, cut into pieces
200 g/7 oz soft cheese, thinly sliced salt


1.Pour 1.5 litres/21⁄2 pints water into a saucepan and add salt. Bring to the boil and sprinkle in both types of flour together, stirringconstantly.
2.Cook,stirring constantly, for 30 minutes, then gradually beat in the butter.
3. When the polenta has absorbed all the butter add the cheese.
4. Continue to stir for a few minutes more, then serve while hot. Fried sausages may be added if you like.

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