Cornmeal & Buckwheat Porridge

By ltrodrigu

Pictured on left

Ingredients

• 1/3 cup kasha
• 8 cups water
• 1 1/3 cups polenta (not instant)
• Pinch of salt
• 3 tablespoons unsalted butter, divided
• Grade B maple syrup and/or dark molasses (optional)

Details

Adapted from online.wsj.com

Preparation

Step 1

Grind kasha: Add kasha to a blender or food processor and pulse briefly until grains are coarsely broken up. Set aside.

Bring water to boil over medium-high heat in a medium-large saucepan. Stir in polenta, kasha and salt. Reduce heat to low. Simmer, stirring often, until grains are tender and consistency is thick but not dry or stiff, about 40 minutes. (Add more water to the pan as needed.)

To serve, ladle porridge into bowls while hot. Top each portion with a pat of butter and a generous drizzle of maple syrup and/or molasses, if using.