Polenta nera
Instructions
The recipe is also called polenta de formentòn (a name that indicates the buckwheat flour).
Pour milk, wine and salt in a pot and when boiling slowly add flour, stirring continuously to prevent lumps from forming.
When the polenta is cooked, capsizes on the cutting board and cut into slices.
Ingredients and dosing for 4 persons
- 300 g of buckwheat flour
- 200 cl of milk
- 50 cl of white wine
- Salt