Buckwheat Krupenik (Grain Pie)


1 cup buckwheat
2 cups milk
200 g/7 oz farmers cheese
1/2 cup sour cream
2 eggs
1/2 tsp salt
2 tbsp sugar
2 tbsp butter

Add buckwheat to boiling milk and cook until thickened. Pass farmers cheese through a sieve and add it to the porridge together with sour cream, mix well, then add eggs, salt, and sugar and mix to incorporate. Put mixture into a buttered and sprinkled with breadcrumbs shallow pot or ovenproof skillet, smooth the top, top with sour cream, and drizzle 1 tbsp of melted butter over sour cream. Bake in a preheated oven 40-50 minutes. Sprinkle finished krupenik with remaining tbps of melted butter, or, if desired, replace butter with sour cream.

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