3 cups water
2/3 cups polenta
2 tablespoons cracked buckwheat, ground in a mini food processor
scant 1/2 teaspoon sea salt
2 tablespoons butter
3/4 cup (2 ounces) grated freshly grated Parmesan, pecorino or asiago cheese
Bring the water to a boil in a saucepan. Stir in the polenta in a thin, steady stream and stir with a whisk to avoid lumps. Add buckwheat and salt. Decrease the heat to low and simmer for about 30 minutes, stirring frequently, until soft and creamy. Remove the polenta from the heat and stir in the butter and grated cheese. Cover and keep warm until ready to serve.
Adapted from My Paris Kitchen by David Lebovitz