Buckwheat Polenta with Braised Greens and Poached Eggs

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.


Thermoworks Gift Event

You Might Also Like


  • Reply
    Mardi (eat. live. travel. write.)
    November 17, 2017 at 6:36 am

    LOVE the idea of radicchio in this!

  • Reply
    Chez Nana
    November 17, 2017 at 5:01 pm

    I purchased buckwheat groats and reading his recipe it said they should be the size of birdseed. No clue as to the size of birdseed so I just added the proper amount and it worked fine. I am looking forward to trying these groats with some green lentils for a recipe I found. Hopefully it will be good and I will have an opportunity to use them up.
    As for this recipe, I enjoyed every part of it and next time would like to try topping it with the mushrooms.

    • Reply
      November 17, 2017 at 5:12 pm

      I use buckwheat for a variety of recipes. I prefer to buy whole grains and grind them to the desirable size in a high-power blender when I need them. Store the whole grains in the freezer; they stay fresh longer. I like your idea of topping the polenta with mushrooms.

  • Reply
    November 18, 2017 at 1:57 am

    Hubby stopped having hulled buckwheat for his breakfast lately, otherwise I would have used some! Totally forgot about the olives! Informative post you have here, and your breakfast looks good.

  • Reply
    November 18, 2017 at 8:54 pm

    I didn’t think of using the sous-vide circulator for the eggs. Great idea and any excuses to use it is always welcome. You are right that there was a lot going on in this one. I liked the flavors though not the polenta. I’d never cooked with buckwheat groats before (only buckwheat flour). I enjoyed its flavor.
    I hope you have a happy Thanksgiving, Shirley!

    • Reply
      November 18, 2017 at 9:19 pm

      I like cooking eggs sous vide. Nothing can accomplish the larger quantities and with great precision of sous vide. Happy Thanksgiving to you, Betsy!

  • Reply
    November 26, 2017 at 8:47 pm

    What a wonderfully written post, Shirley. I love all the information that you provide in each one. I’m thinking that this wasn’t as tasty as it sounds. It sure looks interesting and flavorful to me but none of you CtBF gals seemed to be taken with it. Betsy’s husband is a sous vide guy. This summer some new neighbors moved in the unit next to me. He cooks. She hikes. (a very nice deal) Anyway, next Spring he is going to show me how to do the Sous Vide thing. Looking forward to that.

  • We're open to your comments and suggestions!