BUCKWHEAT POLENTA
Make and share this Buckwheat Polenta recipe from Food.com.
Provided by Mia in Germany
Categories Grains
Time 55m
Yield 2-3 cups, 4-6 serving(s)
Number Of Ingredients 5
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.
ROASTED BUCKWHEAT POLENTA WITH SAGE CREAM SAUCE
This is a traditional recipe from the Piedmont region of Italy. I usually get my buckwheat from a European market, but I have seen it in regular grocery stores near the specialty rices.
Provided by threeovens
Categories Grains
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Use a heavy skillet to toast the buckwheat groats, over medium heat, until they are lightly toasted (stir occasionally), about 12 minutes; remove from heat and set aside so they cool.
- Once they are completely cooled, grind them, using a coarse setting, for form grits (they'll have the consistency of corn meal).
- Simmer the potato in water until fork tender, about 25 minutes; remove the potato, but keep the water simmering in the pot.
- Peel and mash the potato with a fork, then return to the pot of simmering water.
- Add the ground buckwheat grits to the pot along with 1/2 teaspoon salt; bring to a boil, stirring constantly, then reduce heat to low and cook, stirring frequently, until mixture becomes very thick, about 15 minutes (if it gets too thick, add a little water; also if it gets done before the sauce, remove from heat and cover).
- Meanwhile, saute the leeks, in the butter, in a large skillet, until softened; reduce heat and add a pinch of salt, then cover and cook until very tender, 6 to 8 minutes.
- Stir in the cream, sage, and a few grinds of pepper; gently simmer until the cream reduces and thickens to a sauce-like consistency, about 10 minutes.
- Stir the grated cheese into the polenta.
- Serve the polenta in a shallow bowl, spoon the sauce on top, and garnish with more grated cheese.
Nutrition Facts : Calories 292, Fat 23, SaturatedFat 14.2, Cholesterol 79.3, Sodium 99.5, Carbohydrate 19.6, Fiber 2.2, Sugar 2.8, Protein 3.9
BUCKWHEAT AND CORNMEAL POLENTA
Number Of Ingredients 6
Steps:
- 1 In a 2-quart heavy saucepan, bring 4 cups of the water and 2 tablespoons of the butter to a boil. 2 In a medium bowl, stir together the cornmeal, buckwheat flour, 1/2 teaspoon salt, and remaining 1 cup water. 3 Whisk the cornmeal mixture into the boiling water. Reduce the heat to very low. Cover and cook, stirring occasionally, about 40 minutes or until the polenta is thick and creamy. If it gets too thick, add a little more water as needed. 4 Remove the polenta from the heat. Stir in the remaining 2 tablespoons butter and the cheese. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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BUCKWHEAT POLENTA | GOURMET TRAVELLER
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Servings 6Estimated Reading Time 1 minAuthor Robert MarchettiTotal Time 1 hr 15 mins
- Combine butter and 1.6 litres of water in a large heavy-based saucepan and bring to the simmer over medium-high heat. Gradually rain in polenta, whisking continuously, then reduce heat to low and cook, stirring continuously, until thick and smooth and no longer grainy (30-45 minutes). Add parmesan (reserving 1 tbsp), season generously with sea salt and freshly ground black pepper and pour into an oiled 25cm-square cake pan. If polenta doesn’t have a silky pouring consistency, add 100ml boiling water to thin. Cool, refrigerate until firm (2-3 hours) then, using a 9.5cm-diameter pastry cutter, cut into rounds.
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- Preheat oven to 230C. Place a polenta round in the centres of six buttered, heatproof shallow bowls. Spoon sauce onto polenta without spilling, scatter over remaining parmesan and bake on bottom shelf until golden (12-15 minutes). Serve immediately.
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