Hearty, nutrient-rich coarse ground buckwheat with Hatch green chile and crumbled cotija, get topped with a runny egg and fresh garnishes in this super-healthy, gluten-free savory dish. Green Chile Buckwheat Polenta is a great way to kick-start your day, but it's pretty awesome for dinner too!
I am a whole foods advocate, and whole grains have been an important part of my diet for decades (and I'm not that old 😉 ). I really was not interested in another big, clunky appliance, so I never really considered grinding my own grain.
However, when presented with the opportunity to try the MockMill, I was curious. The MockMill is a small, but powerful attachment that fits into the hub of a KitchenAid (AEG, Electrolux, Kenmore) stand mixer. Its compact size means I don't have to give up much shelf space in my crowded pantry. With that issue addressed, milling my own grains and seeds seemed a natural fit with my approach to cooking, and I jumped at the chance to try one!
Why mill your own grain? When food is more than sustenance, and you're looking to maximize the health benefits and flavor of your meals, the answer is simple: It tastes better and is better for you. So much of the complex flavor of foods are lost in processing. Your freshly milled ingredients will take your recipes to an even higher level!
By freshly milling your own flour, you’ll get all of its nutritious whole-kernel goodness and natural flavor. And you’ll be able to enjoy fuller, nuttier, sweeter, more complex taste experiences. With Mockmill, it’s simple, easy, and affordable!
~~ from http://www.wolfgangmock.com/en/
My "wheels" began to spin - long before the MockMill arrived. I was able to find kasha (buckwheat), whole dried corn, barley, and several types of wheat in my local markets (McAllen, Texas). I ground a small quantity of each, and each one yielded the desired results. I selected a variety of settings, and was very impressed with how quietly and quickly the grains/seeds were milled. The MockMill attaches quickly and simply by inserting it into the hub and using the extra-long hub screw (provided with the mill), and tightening.
I finally decided on the buckwheat. Buckwheat is not a grain, rather it is the seeds of a shrubby plant similar to rhubarb. This naturally gluten-free "grain" has the highest average protein micronutrient content of all grains, yet it is not even a grain. 🙂 Shelf stable buckwheat flour and pancake mixes really don't do it justice! The earthy, complex, nutty flavor of buckwheat is far more discernible when it is freshly milled.
My Green Chile Buckwheat Polenta can be made with a prepared product, but the end results with the freshly milled buckwheat is superior. I chose Mexican/southwest flavors for this dish. I keep Hatch (New Mexico) green chile in my freezer. I love it in traditional cornmeal polenta as in my Grilled Green Chile Polenta With Citrus Shrimp.
I basically followed the same procedure: Bring salted broth/stock to a boil, reduce the heat, add the milled buckwheat. Simmer until the mixture is thickened and creamy. The time required will vary with the coarseness of your grain. I milled mine on the 2nd coarsest setting, and cooked it low and slow for about 40 minutes, stirring occasionally.
When the buckwheat is cooked, I add the green chile, the cheese, and the butter. While the polenta cooks, prep the garnishes and cook your eggs. We prefer poached eggs, but I do realize how challenging they can be... Cook your eggs by your favorite method! This dish is really substantial enough for any time of day!
Disclosure: Beyond Mere Sustenance received a MockMill at no cost in exchange for this review. I will receive a small commission per MockMill purchased using my code. The opinions expressed and the recipe shared are my own.
- 4 cups vegetable or chicken stock
- 1 teaspoon salt
- 1 cup coarse grind buckwheat groats or kasha see notes
- 1 teaspoon ground cumin
- several grinds pepper
- 1/4 cup chopped Hatch green chile see notes
- 1 tablespoon butter
- 1/2 cup cotija, pepper jack, cheddar, etc.
- 4 eggs (cooked any style)
- avocado, diced
- cilantro, chopped
- salsa verde (or commercially prepared)
- To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps).
- Add the cumin and ground pepper.
- Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting.
- Add the green chile, butter, and cotija (or other) cheese. Stir to combine.
- Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde.
- Dig in!
Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time.
Hatch green chile is widely available in much of the U.S. market. Substitute any roasted green chile if necessary.
Macronutrients (MyFitnessPal - approximate): 386 calories; 16 g protein; 43 g carbohydrates; 20 g fat.
Amount Per Serving: Calories: 205Total Fat: 4gCarbohydrates: 32gProtein: 10g