Best Roasted Buckwheat Polenta With Sage Cream Sauce Recipes

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Steps:

• Grill corn in the husks, or roast in the oven; cut kernels from cob.
• In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
• Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
• When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

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.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

ROASTED BUCKWHEAT POLENTA WITH SAGE CREAM SAUCE

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.