This simple and nourishing buckwheat polenta made from pure buckwheat flour is perfect for anyone following an anti-Candida diet or focusing on gut health and gluten-free eating. Buckwheat is not a true grain, but a naturally gluten-free pseudo-grain rich in fiber, antioxidants, and minerals such as magnesium and iron. It supports healthy digestion, has a gentler effect on blood sugar levels, and contains naturally occurring anti-inflammatory compounds.
This meal is an excellent choice for breakfast or a light dinner. It is easy to digest, gentle on the digestive system, and, when paired with kefir (or a small amount of permitted cheese if not in the strict phase of the diet), becomes a delicious and balanced meal.
Pour 300 ml of water into a small saucepan. Add a pinch of salt and 3 tablespoons of olive oil.
Place over medium heat and bring to a boil.
Once the water starts boiling, gradually add the buckwheat flour while stirring constantly to prevent lumps from forming.
Continue cooking and stirring for 4–5 minutes, until the mixture thickens and reaches the consistency of thick polenta.
Remove from the heat and let it rest for 1–2 minutes.
Serve warm with a little kefir poured on top, or sprinkle with a small amount of grated hard cheese (if allowed in your dietary plan).
