1. Finely chop onion. 2. In a pot with tightly fitting lid melt butter and saute chopped onion until translucent. 3. Add 4 cups water and bring to a boil. 4. Stir in 1 cup buckwheat grits or groats. 5. Reduce heat to very low, close the lid of the pot and let simmer for about 30 minutes until buckwheat reaches polenta consistency. I found that sometimes (maybe depending on whether you use grits or groats or coarsely ground buckwheat) it already thickens after about 10 minutes, so have a look at it after 10 minutes. 6. Stir in ground parmesan cheese. 7. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
