Buckwheat polenta with braised greens and poached eggs is the comfort food David Lebovitz highlighted in his book My Paris Kitchen. To me, eggs are my standby comfort food, as well as a source of nutrients. A dozen of eggs is what I always keep in the fridge. I’d poach half a dozen eggs at a time, sous vide style. (Place raw eggs in a constant temperature water bath at 150°F for 75 minutes. The effects are barely runny egg yolks exactly the way I like them.) Crack them open and drop the egg. Voila, the poached eggs are ready for action in any dish. Or simply serve them with some toasted bread.
I made the buckwheat polenta using cornmeal and buckwheat kernels, which have been ground in the Vita-mix until they become a coarse meal. Cook them in boiling water and simmer for 30 to 45 minutes until soft and creamy. Stir in some butter and Parmesan cheese. Then set aside.
Buckwheat imparts an herby green note to the creamy polenta. Buckwheat has always been a favorite grain and lends an earthy flavor to many world’s cuisine. Pasta and polenta in the Italian Alps and soba noodles from Japan. Furthermore, buckwheat adds a darker color tone to pancakes, crepes, pastry, noodle and breads. However, buckwheat, which has no gluten, can be tricky when used in higher percentages.
Radicchio is braised with red onion, garlic and fresh thyme in chicken stock until the greens are wilted. Along with vinegar, slices of herbed sausage and olives, all the components of the dish were ready to be plated. I used crumbled feta cheese as topping.
There is a lot going on in the dish: the earthy grainy polenta, the bitter greens with the braising sauce, sausage, olives and the feta cheese. It might not be the most exciting and tasty dish you have eaten, but it’s good for breakfast and a quick meal. If all else fails, you can always count on the sunny poached egg to save the day.
I’m linking this post to Cook-the-book-Fridays where we are cooking and comparing notes on the buckwheat polenta with braised greens and poached eggs.