Buckwheat Polenta with Cascadilla Bleu

Directions (ADDITIONAL Notes below)

• Bring 4 cups of water to a rolling boil.
• Stirring constantly, pour the polenta in a fine stream into the liquid, keep stirring till fully incorporated and starts bubbling.
• Reduce heat to the barest simmer and continue to stir every few minutes until the polenta pulls away from the sides of the pan, about 40 minutes. The polenta will thicken – you do not want to burn it – and be careful of any erupting steam bubbles attached to the hot flour.
• When the buckwheat has absorbed the water and has thickened nicely, remove from heat and stir in the shredded Cascadilla Bleu cheese, the salt and the pepper.
• Let rest 5 minutes. Stir again and serve.
• If you want to let it cool and become firm for slicing– grease a lipped cookie sheet or a cast iron pan then spreading the polenta out over the surface.
• It will get firm at room temps fairly quickly– but cover it before it goes into the fridge or the surface will dry out too much.
• When it has cooled it can be sliced and served or sliced and pan fried, which gives it a slightly crispy outside, or baked.