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
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Dennis kariuki
dennis-kariuki@aol.comThe sage cream sauce was a bit too heavy for my taste. I think I would have preferred a lighter sauce.
FIGHT RIGHT TUFFBWOY
tuffbwoy_f72@yahoo.comThe polenta was a bit too mushy for my liking. I think I would have preferred it to be a bit firmer.
MALINDA MAX BRO
malinda.m@gmail.comThis dish was a bit bland for my taste. I think it needed more seasoning.
Rucky Bhai
bhai-r38@gmail.comI'm not a big fan of polenta, but I really enjoyed this recipe. The roasted buckwheat added a nice flavor and the sage cream sauce was delicious. I'll definitely be making this again.
Ibrahim Ktk
ibrahim_k75@aol.comThis was a great recipe! The polenta was creamy and flavorful, and the sage cream sauce was the perfect complement. I will definitely be making this again.
Deepak Deep
d_deepak59@hotmail.comI followed the recipe exactly and the polenta turned out perfectly. The sage cream sauce was also very tasty. I served it with roasted vegetables and it was a delicious meal.
Kayas Khan
k58@yahoo.comThis dish was a hit with my family! The polenta was cooked perfectly and the sage cream sauce was delicious. I will definitely be making this again.
Simba Wu
s.wu90@yahoo.comI love polenta, and this roasted buckwheat version is one of my new favorites. The nutty flavor of the buckwheat pairs perfectly with the creamy polenta and the sage cream sauce.
ChKashif Ali
chkashif.ali@hotmail.comThis was my first time making polenta, and I'm so glad I chose this recipe. It was easy to follow and the results were fantastic. The polenta was creamy and flavorful, and the sage cream sauce was the perfect finishing touch.
Ghulam Shabir
shabir_ghulam@hotmail.comI'm always looking for new ways to cook polenta, and this recipe did not disappoint. The roasted buckwheat added a nice nutty flavor, and the sage cream sauce was a perfect complement.
Aziz Saghari
s_aziz@hotmail.comThis dish was a bit more work than I expected, but it was totally worth it. The polenta was creamy and flavorful, and the sage cream sauce was divine. I'll definitely be making this again.
Elissa Douaihy
elissa-d72@aol.comI was looking for a new polenta recipe and this one caught my eye. I'm so glad I tried it! The roasted buckwheat added a wonderful depth of flavor to the polenta. The sage cream sauce was also very tasty.
Michelle Khaleesi
m@gmail.comI tried this recipe last night and it turned out great! The polenta was cooked perfectly and the sage cream sauce was delicious. I added a bit of Parmesan cheese to the polenta for extra flavor.
khaildHussain
khaildhussain@gmail.comThis roasted buckwheat polenta with sage cream sauce was an absolute delight! The polenta had a lovely nutty flavor and a creamy texture, while the sage cream sauce was rich and flavorful. I especially loved the crispy bits of buckwheat on top. It's