The baked buckwheat polenta with sauce is a rustic and enveloping dish, typical of mountain tradition.
The polenta base, prepared with dark-colored and intensely flavored buckwheat flour, is left to set and then cut into slices.
The slices are arranged in a baking dish and alternated with a rich turkey meat sauce scented with herbs and red wine.
The final step in the oven creates a light gratin that enhances the contrasts: the polenta remains soft but compact, while the sauce penetrates the layers.
The result is a substantial dish, ideal for cold days, perfect for those who love robust flavors and traditional simple cuisine.
If you love polenta, here are some more ideas and recipes for you to try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 197.07 (Kcal)
- Carbohydrates 15.13 (g) of which sugars 3.13 (g)
- Proteins 6.47 (g)
- Fat 12.04 (g) of which saturated 3.64 (g)of which unsaturated 2.22 (g)
- Fibers 2.04 (g)
- Sodium 1,028.26 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 13.2 oz instant polenta (buckwheat)
- 1.3 cups tomato sauce (turkey meat sauce or if you prefer beef)
- 1.8 oz grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Saucepan
- 1 Ladle
- 1 Spoon
- 1 Knife
- 1 Baking dish
Steps
You can also find the video recipe for this preparation at the top of the page.
First, I prepared my turkey meat sauce.
Prepare the sauce you love most, beef or pork sauce, whichever you prefer.
I used 1.3 cups.
Once the sauce is ready, set it aside and focus on preparing the polenta.
Buckwheat polenta is something wonderful to my taste.
Despite the name, buckwheat is not a cereal but a pseudocereal. It’s suitable for celiacs if certified contamination-free.
It contains all the essential amino acids, including lysine, often lacking in traditional cereals.
It is therefore useful for those looking for more complete vegetable protein sources.Then, prepare the polenta and after cooking, let it cool flat, so you can later cut it into strips.
Take a baking dish and lay the polenta slices inside.
Take the sauce and start distributing it on the first layer of slices, then add grated Parmesan to complete.
Create two layers finishing with a sprinkle of Parmesan to recreate the golden crust on top that everyone fights over.
Preheat the oven to 350 degrees Fahrenheit and bake for about 20/30 minutes.
When you see the gratin, it will be ready.
Do not serve immediately, if you let it become lukewarm it will set a bit and become even more delicious.
Enjoy your meal
How to store baked buckwheat polenta
If there is leftover baked buckwheat polenta, let it cool completely.
Store it in a airtight container or wrap it well with plastic wrap to prevent it from drying out.
Duration: 2–3 days.
Tip: Keep it in a single container with sauce or cheese, without pressing it.
FAQ (Frequently Asked Questions)
Did you like the baked buckwheat polenta recipe?
If yes and you would like to, please express your vote and judgment with the stars below.
If you give me 5, it will obviously be the highest level of appreciation.
THANK YOU FROM THE BOTTOM OF MY HEART
