This can work as a main course, though it is better, perhaps, as a side dish with poultry or as a filling for Pierogi (page 59). Given real-world options, fresh ricotta might be your best bet for cheese. If all you can find are packaged cheeses, small curd, full-fat cottage cheese is probably the best choice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Bring a medium pot of water to a boil and add salt. Rinse the kasha in a strainer. Cook the kasha in the water until barely tender, about 5 minutes; drain, but leave it quite moist.
Step 2
Combine the kasha with the sour cream, cheese, butter, and stock; taste and add pepper and more salt if necessary. Use some more butter to liberally grease an 8- or 9-inch square pan. Spoon or pour in the kasha mixture and bake until heated through and lightly browned, about 30 minutes. Serve, with more sour cream if you like.
