Buckwheat Polenta And Egg Recipe

Bring liquid to a simmer

In a medium heavy saucepan bring 4 cups water and 1 tsp fine sea salt to a gentle simmer over medium heat.

Whisk in buckwheat

Slowly sprinkle 1 cup buckwheat flour into simmering water while whisking continuously to prevent lumps. Once all flour is incorporated, reduce heat to low.

Cook and stir

Simmer gently, stirring frequently with a wooden spoon, for 8–10 minutes until the polenta thickens and pulls slightly away from the sides. If it becomes excessively thick, stir in up to 2–4 tablespoons hot water to reach a creamy spoonable consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs grated Parmigiano-Reggiano until melted and smooth. Taste and adjust salt if needed. Keep covered and warm while preparing the other components.

Warm 1 tbs olive oil in a large skillet over medium heat. Add 1 cup thinly sliced yellow onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and starting to brown, about 6–8 minutes.

Add 1 tsp minced garlic and 1 tsp red pepper flakes and cook 30–45 seconds until fragrant, careful not to burn the garlic.

Add 4 cups chopped kale and 1 cup vegetable or chicken stock. Increase heat to medium-high briefly to bring to a simmer, then reduce to medium-low. Cover and braise for 6–8 minutes, stirring once or twice, until the kale is tender and bright green.

Uncover and increase heat to medium to evaporate excess liquid if needed. Season with 3 tsp salt and 1 tsp freshly ground black pepper (adjust salt to taste). Remove from heat and keep warm. If very salty, add a splash more stock to balance.

While polenta and kale are finishing, combine 3 tbs softened unsalted butter, 1 tsp Calabrian chile paste, 0.5 tsp lemon zest and 0.25 tsp salt in a small bowl. Mash together with a fork until evenly mixed and slightly airy. Keep at room temperature so it will melt easily when plated.

Heat a nonstick skillet over medium-low. Add 1 tsp extra virgin olive oil and swirl to coat. Crack 4 large eggs into the skillet (or cook in batches if your skillet is small). Cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds.

To plate: spoon a generous portion of warm buckwheat polenta onto each plate (about 1 cup per serving if serving four). Make a shallow well in the center of each mound.

Top each polenta mound with a portion of the braised kale and onion (about 1/2 cup per serving). Place a fried egg on top of the kale.

Add a dollop (about 3/4 tsp) of Calabrese butter on the hot egg or next to it so it melts into the polenta and kale. Sprinkle 2 tbs grated Parmigiano-Reggiano across the plates, finish with 0.5 tsp flaky sea salt distributed among the servings and garnish with microgreens or chopped parsley if using.

Serve immediately so the egg yolk melds with the warm buckwheat polenta and Calabrese butter.