Before we started cooking through “My Paris Kitchen” I had only tasted buckwheat once before. So far we have made three different recipes using some form of it and we still have to make the buckwheat madeleines. At least we will be prepared.
This was the first time that I made polenta from scratch. Normally, I always bought the polenta rolled in a package, sliced it and fried it. But the homemade is so much easier and tastes so much fresher.
As for the greens, I used escarole, a red onion, and the only herbed sausage I could find was chicken with spinach and fennel. (Which, incidentally was very good). Rather than using the sun-dried tomatoes, I went with sliced green olives.
Before topping the dish with the poached egg, I sprinkled some feta cheese on it.
This was an interesting recipe and I will make it again but next time I would like to try David’s suggestion using the sliced mushrooms.