Polenta nera

Polenta nera or black polenta is a variation on the traditional polenta, originating from the Valtellina area of Lombardy. The porridge is made entirely with local dark buckwheat flour with no added cornmeal. Other ingredients include potatoes, butter, cheese, and salt. Unlike polenta in fiur, this version is not cooked in cream, but in water, just as regular polenta. In order to prepare the dish, the potatoes are boiled in salted water, mashed, then mixed with the dark buckwheat flour and butter. The porridge is cooked for an hour while continuously stirring. Just before the end of cooking, when the mixture becomes thick, cubes of semi-fat cheese are added to the black polenta, and the dish is then ready to be served.