Buratt Polenta
Buckwheat polenta balls filled with cheese and toasted: the dish of the woodcutters (buratt) of Valle Vigezzo.
Ingredients
For 4 personeIngredients
Before you start
Method
Prepare the polenta
Bring the salted water to the boil, then gradually add the buckwheat flour while stirring.
Cook
Cook the buckwheat polenta, stirring often, for about 40 minutes.
Shape the balls
Take small portions of hot polenta and shape them into balls with dampened hands.
Fill
Place a cube of cheese in the centre of each ball, sealing well.
Toast
Arrange the balls on a grill or in a hot oven until the surface is lightly toasted.
Serve
Serve hot, when the cheese inside is melted and stringy.
Good to know
Tips
Wet your hands with cold water to handle the hot polenta more easily.
Variations
Traditionally, the balls were toasted under the fireplace ashes; today, they are finished in the oven or on the grill.
Storage
They are best eaten freshly made and hot.
Nutritional values
Approximate values per porzioneBehind this recipe
A dish of the woodcutters (buratt) of Valle Vigezzo: small buckwheat polenta balls filled with local cheese and toasted.
