Serves: 4
Total Calories: 380

5 cups cold water
4 tablespoons unsalted butter
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1/2 cup buckwheat flour
salt
4 ounces fontina or gruyére cheese

1 In a 2-quart heavy saucepan, bring 4 cups of the water and 2 tablespoons of the butter to a boil.

2 In a medium bowl, stir together the cornmeal, buckwheat flour, 1/2 teaspoon salt, and remaining 1 cup water.

3 Whisk the cornmeal mixture into the boiling water. Reduce the heat to very low. Cover and cook, stirring occasionally, about 40 minutes or until the polenta is thick and creamy. If it gets too thick, add a little more water as needed.

4 Remove the polenta from the heat. Stir in the remaining 2 tablespoons butter and the cheese. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 380
Calories from Fat: 187

More Recipes from the Cook'n in Italy Cookbook:
* Rice, Cornmeal, and Other Grains
Asparagus Risotto
Baked Polenta with Cheese
Baked Polenta with Sausage Ragù
Barley and Vegetable Orzotto
Black Risotto
Buckwheat and Cornmeal Polenta
Crisp Risotto Pancake
Farro Salad
Farro, Amatrice Style
Farro, Tomatoes, and Cheese
Golden Squash Risotto
Lemon Risotto
Mushroom Polenta
Polenta
Polenta "in Chains"
Polenta Crostini, Three Ways
Polenta Sandwiches
Polenta with Cream
Polenta with Gorgonzola and Mascarpone
Polenta with Ragù
Polenta with Three Cheeses
Rice and Beans, Veneto Style
Risotto with "Fruits of the Sea"
Risotto with Creamy Cauliflower
Risotto with Red Peppers
Risotto with Red Wine and Radicchio
Risotto with Tomatoes and Fontina
Saffron Risotto, Milan Style
Sardinian Sausage Rice
Sea and Mountain Risotto
Shrimp and Barley Orzotto
Shrimp and Celery Risotto
Spinach Risotto
Springtime Risotto
Stuffed Rice Timbale
Stuffed Rice Timbale - Assembly
Tomato and Arugula Risotto
Venetian Risotto with Peas
White Risotto