Buckwheat Polenta Recipe
I have only one word to describe this buckwheat polenta recipe : superlicious! If there is one italian dish that is unanimously regarded as the best in flavor, it is this buckwheat polenta. Stock up on plenty of bags of milk product as you will want to make this buckwheat polenta time and again. A delicious main dish, the buckwheat polenta completes your meal. Note this buckwheat polenta, otherwise you might regret your decision later.
Ingredients
3 cups skimmed milk
1 tablespoon honey
1/2 cup buckwheat groats
Wheat germ
Butter
Honey, maple syrup, or fruit syrup
Directions
1. The night before you want to serve this dish, put the milk, honey, and groats in a heavy saucepan. Bring to a boil and cook, stirring for 25 minutes, or until the buckwheat is tender. Pour into a 9- by 9- inch oiled pan and refrigerate.
2. The next morning, cut the mixture into 2-inch squares, coat with wheat germ, and fry in butter until lightly browned and heated through.
2. The next morning, cut the mixture into 2-inch squares, coat with wheat germ, and fry in butter until lightly browned and heated through.
