Buckwheat Polenta Recipe

serves 4 to 6

# salt
# 1 potato
# 1 l buckwheat flour
# 150 g lard
# 150 g lardons

Put the water in a pan, salt it, add the potato and boil. When the potato is half-cooked add the buckwheat flour and cook for 20 minutes. When the mixture becomes even add 50 g of heated lard and leave to rest for a few minutes. Take ladlefuls of the polenta mixture and break them up with a fork, returning it to the dish. Add the remainder of the lard and cover with the lardons. Serve as a side dish for braised beef.