- 1 liter of water
- 120 g buckwheat flour
- 80 g cornmeal
- 75 g unsalted butter, cubed
- 250 g semi-fat cheese, cubed (Fontina)
- ½ teaspoon salt
Bring the water to a boil in the traditional copper cauldron or in a heavy-bottomed, stainless steel saucepan.
Slowly add the flours, while stirring constantly, until a lump-free mixture is obtained.
Cook at medium-low heat for 50-60 minutes, stirring frequently to prevent the mix from sticking to the pot.
When the polenta is almost ready, add the butter and allow it to melt.
Finally, turn off the heat and add the cheese.
Keep stirring until the cheese has partially melted.
Serve in earthenware or ceramic bowls, or on a cutting board if used as a side.