Preparation time: 10 min
Cooking time: 40 min
Serves 6

 INGREDIENTS

• 5 oz cornmeal/polenta
• 2 cups milk
• 2 cups water
• 7 oz roasted buckwheat
• 4 oz butter
• 5 oz grated Comté cheese
• 3 endives
• 8 oz roasted pine nuts
• 3 tbsp grape seed oil
• 1 tbsp apple cider vinegar
• Salt & pepper

METHOD

Pour milk and water into the sauté pan, add the buckwheat and bring to a boil.

Slowly pour the cornmeal and stir with a spatula.

Lower the heat by half, then cook for 25 to 30 minutes, constantly stirring until achieving a purée consistency.

Add the Comté cheese and butter, then season.

Remove from heat, smooth the surface of the cornmeal in the sauté pan and let it cool so it hardens.

In the meantime, chop the endives and season with oil, vinegar, salt and pepper.

Finish with the pine nuts.

Unmold the cornmeal onto a plate and heat the sauté pan at 2/3 of the maximum heat of your stove, with 1 tablespoon of oil.

Cut the cornmeal into slices and brown it for 2 minutes on each side.

Serve with the endive salad.