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Buckwheat Polenta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.4602
Energy (kCal)844.44
Carbohydrates (g)146.247
Total fats (g)19.9244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely chop onion. | 2. In a pot with tightly fitting lid melt butter and saute chopped onion until translucent. | 3. Add 4 cups water and bring to a boil. | 4. Stir in 1 cup buckwheat grits or groats. | 5. Reduce heat to very low, close the lid of the pot and let simmer for about 30 minutes until buckwheat reaches polenta consistency. I found that sometimes (maybe depending on whether you use grits or groats or coarsely ground buckwheat) it already thickens after about 10 minutes, so have a look at it after 10 minutes. | 6. Stir in ground parmesan cheese. | 7. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1/2 32.0 7.472 0.88 0.08
    buckwheat groat 1 cup 567.44 122.91799999999999 19.2372 4.4444
    water 4 cups 0.0 0.0 0.0 0.0
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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