Total Calories: 380
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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.