300 g buckwheat flour
1 liter of water
Put the water on the stove, wait for it to boil. Once it comes to a boil, add the polenta slowly, taking care to stir so that no lumps form. If you find it hard, add a little water or vegetable stock.
Pour the polenta on a baking sheet generously greased with butter, put the 5/6 anchovies broken up and browned in butter.
Cover with grated Parmesan cheese and place in hot oven.
Take the polenta out of the pan, cut into lozenges and serve while still hot.