Polenta taragna

• salt
• 350 g coarsely ground buckwheat meal
• 100 g butter

Bring 2.5 litres of lightly salted water to a boil in a pot. Sprinkle in the buckwheat meal, whisking constantly to avoid lumps forming. When the mixture starts to thicken, lower the heat to the minimum and continue cooking for 1 hour 30 minutes. Right at the end, add the butter and stir in.

Remove from the heat. Stir in the cheese and transfer the polenta to a serving board before it h