Kosher salt and freshly ground black pepper
cups buckwheat flour
cups fine cornmeal
cup crushed walnuts
cup pomegranate arils
Olive oil, for drizzling
- Bring water to a boil in a large heavy pot; add a generous pinch of salt. Whisk together buckwheat flour and cornmeal to combine in a small bowl. Pour both flours into boiling water, whisking constantly, until combined. Cook, stirring occasionally, until polenta is tender and very thick, about 15 minutes. Whisk in butter.
- Pour hot polenta onto a wooden cutting board. Top with dollops of mascarpone, and a sprinkling of walnuts and pomegranate. Season with salt and pepper. Drizzle with olive oil, if desired.