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Buckwheat Polenta with Cascadilla Bleu

Buckwheat Polenta with Cascadilla Bleu

Recipe by Lakin’s Gorges Course: Breakfast, Main dish, Side dish, Snack
Servings

4

servings
Cooking time

40

minutes

Polenta takes on a delicious new life with buckwheat instead of cornmeal – adding Lakins Gorges cheese (from Maine, of course!) makes it even better.
Buckwheat is not a cereal grain, so it is naturally gluten free. Both the groats and flour have a wonderful nutty flavor. The addition of Lakin’s Gorges Cascadilla Bleu to the dish adds a zingy note and more depth of flavor. 

Ingredients

Directions (ADDITIONAL Notes below)

  • Bring 4 cups of water to a rolling boil.
  • Stirring constantly, pour the polenta in a fine stream into the liquid, keep stirring till fully incorporated and starts bubbling.
  • Reduce heat to the barest simmer and continue to stir every few minutes until the polenta pulls away from the sides of the pan, about 40 minutes. The polenta will thicken – you do not want to burn it – and be careful of any erupting steam bubbles attached to the hot flour.
  • When the buckwheat has absorbed the water and has thickened nicely, remove from heat and stir in the shredded Cascadilla Bleu cheese, the salt and the pepper.
  • Let rest 5 minutes. Stir again and serve.
  • If you want to let it cool and become firm for slicing– grease a lipped cookie sheet or a cast iron pan then spreading the polenta out over the surface.
  • It will get firm at room temps fairly quickly– but cover it before it goes into the fridge or the surface will dry out too much.
  • When it has cooled it can be sliced and served or sliced and pan fried, which gives it a slightly crispy outside, or baked.

Notes

  • The key to good polenta is giving the buckwheat enough time to absorb the liquid – water, milk, broth, wine – can all be used, but let the liquid be fully absorbed, or it will be lumpy and gritty and taste raw.
  • Do not be in a rush when adding the flour to the liquid. Add the flour in a fine stream, whisking constantly so it is well incorporated. Once all the flour is in, switch to a sturdy wooden spoon for stirring.
  • Once cooked the polenta can be served hot from the pot or, when cooled, cooked on a hot griddle with bacon fat or served cold from the fridge. In cool weather it makes a wonderful side dish to a slow roasted pork shoulder, covered with a vegetable ragout or grilled and topped with greens and a poached egg.
  • The best ratio of liquid to polenta is 4:1.
  • This recipe will serve 4 as a side dish.

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Thank you to Lakin’s Gorges for this wonderful take on an old favorite.