1 Pour milk and water into the sauté pan, add the buckwheat and bring to a boil.
2 Slowly pour the cornmeal and stir with a spatula.
3 Lower the heat by half, then cook for 25 to 30 minutes, constantly stirring until achieving a purée consistency.
4 Add the Comté cheese and butter, then season.
5 Remove from heat, smooth the surface of the cornmeal in the sauté pan and let it cool so it hardens.
6 In the meantime, chop the endives and season with oil, vinegar, salt and pepper.
7 Finish with the pine nuts.
8 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.
9 Cut the cornmeal into slices and brown it for 2 minutes on each side.
Serve with the endive salad.