 The dish was taken to America by Ukrainian, Russian, and Polish immigrants who called it "kasha", and they mixed it with pasta or used it as a filling for cabbage rolls (stuffed cabbage), knishes, and blintzes; buckwheat prepared in this fashion is thus most commonly called "kasha" in America.Groats were the most widely used form of buckwheat worldwide during the 20th century, eaten primarily in Estonia, Latvia, Russia, Ukraine, Belarus, and Poland, called "grechka" in Ukrainian or Russian.Porridge was also traditionally made from farina, "Cream of buckwheat" in the US and "polenta taragna" in Italy, or flour, called "dhindo" in "Nepal".