Buckwheat Polenta on a Board with Walnuts, Pomegranate + Mascarpone

November 14, 2013

Serves: 4


  • 6 cups water
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups buckwheat flour
  • 1 1/2 cups fine cornmeal
  • 4 tablespoons butter
  • 1/3 cup crushed walnuts
  • 1/4 cup pomegranate arils
  • 2 tablespoons mascarpone
  • Olive oil, for drizzling
In This Recipe


  1. 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.
  2. 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.

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