Best 3 Buckwheat Polenta Recipes

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**Buckwheat polenta: A nutty, earthy, and gluten-free dish with endless possibilities**

Buckwheat polenta is a versatile and delicious dish made from buckwheat groats. It has a nutty, earthy flavor and a slightly chewy texture. Polenta is typically served as a porridge or side dish, but it can also be used in a variety of other dishes, such as fritters, pancakes, and even pizza crust. This article provides three delectable buckwheat polenta recipes that cater to various dietary preferences and culinary tastes. The first recipe is a classic buckwheat polenta with a creamy and comforting texture, perfect for a hearty breakfast or dinner. The second recipe introduces a vegan buckwheat polenta that utilizes almond milk and nutritional yeast to create a rich and flavorful dish. Lastly, the third recipe presents a buckwheat polenta with roasted vegetables, offering a vibrant and wholesome meal packed with colorful veggies and aromatic herbs.

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT POLENTA



Buckwheat Polenta image

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

2 tablespoons butter
1/2 onion
1 cup buckwheat groats (grits or groats, or coarsely ground whole buckwheat)
4 cups water
1/4 cup parmesan cheese

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



Roasted Buckwheat Polenta With Sage Cream Sauce image

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

1 cup buckwheat groats
1 small baking potato
4 cups water
kosher salt
4 leeks, white part only sliced as thin as possible
2 tablespoons butter
1 1/4 cups heavy cream
1 teaspoon fresh sage, minced (can use dried sage)
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, grated plus more for garnish

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



Buckwheat and Cornmeal Polenta image

Number Of Ingredients 6

5 cups cold water
4 tablespoons unsalted butter
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1/2 cup buckwheat flour
salt
4 ounces fontina or gruyére cheese

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

Tips:

  • Use a heavy-bottomed pot to prevent the polenta from sticking and burning.
  • Bring the liquid to a boil before adding the polenta. This will help to prevent the polenta from clumping.
  • Whisk the polenta constantly while it is cooking to prevent it from sticking to the bottom of the pot.
  • Cook the polenta for the amount of time specified in the recipe. The polenta should be tender but still have a slight bite to it.
  • Season the polenta with salt and pepper to taste.
  • Serve the polenta hot with your favorite toppings, such as butter, cheese, or sauce.

Conclusion:

Buckwheat polenta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber and protein, and it is also gluten-free. With its nutty flavor and creamy texture, buckwheat polenta is sure to please everyone at the table.

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