Buckwheat And Cornmeal Polenta Recipes

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
• In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
• Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

BUCKWHEAT POLENTA

Steps:

• Finely chop onion.
• In a pot with tightly fitting lid melt butter and saute chopped onion until translucent.
• Add 4 cups water and bring to a boil.
• Stir in 1 cup buckwheat grits or groats.
• Reduce heat to very low, close the lid of the pot and let simmer for about 30 minutes until buckwheat reaches polenta consistency. I found that sometimes (maybe depending on whether you use grits or groats or coarsely ground buckwheat) it already thickens after about 10 minutes, so have a look at it after 10 minutes.
• Stir in ground parmesan cheese.
• Serve hot.

VEGAN BAKED POLENTA WITH RADICCHIO

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
• Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
• Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
• Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
• Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

HOW TO MAKE BASIC POLENTA RECIPE

Steps:

• Bring water to a boil with 1 tablespoon coarse salt. When the water begins to boil, pour in the corn flour slowly and gradually. Stir constantly and at first with a hand whisk: it helps to avoid lumps. Never stop stirring as you pour in the flour. The TRICK is to pour the flour in slowly while stirring quickly.
• lower the heat to low. Cook the polenta without ever stopping stirring, always in the same direction, with a long-handled wooden spoon, so that the mixture does not stick to the bottom of the pot. Cook the polenta for about 40-60 minutes.
• Once cooked, pour the polenta on a wooden cutting board if its consistency is hard and firm, as in our recipe. If you prefer a soft polenta, then pour it in a serving bowl. Serve hot.