Buckwheat And Cornmeal Polenta Food

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.

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 AND CORNMEAL POLENTA

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.

BUCKWHEAT CORNMEAL SCONES

Steps:

• Whisk the egg, milk, and cream together and set aside.
• Combine the flours, cornmeal, sugar, baking powder and salt.
• Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
• Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
• Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
• Place on a parchment lined baking sheet, and refrigerate until ready to bake.
• Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

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.