Roasted Buckwheat Polenta With Sage Cream Sauce

• 1 cup buckwheat groats
• 1 small baking potato
• 4 cups water
• kosher salt
• 4 leeks, white part only sliced as thin as possible
• 2 tablespoons butter
• 1 1/4 cups heavy cream
• 1 teaspoon fresh sage, minced (can use dried sage)
• fresh ground black pepper
• 2 tablespoons parmigiano-reggiano cheese, grated plus more for garnish

1. Use a heavy skillet to toast the buckwheat groats, over medium heat, until they are lightly toasted (stir occasionally), about 12 minutes; remove from heat and set aside so they cool.
2. Once they are completely cooled, grind them, using a coarse setting, for form grits (they'll have the consistency of corn meal).
3. Simmer the potato in water until fork tender, about 25 minutes; remove the potato, but keep the water simmering in the pot.
4. Peel and mash the potato with a fork, then return to the pot of simmering water.
5. Add the ground buckwheat grits to the pot along with 1/2 teaspoon salt; bring to a boil, stirring constantly, then reduce heat to low and cook, stirring frequently, until mixture becomes very thick, about 15 minutes (if it gets too thick, add a little water; also if it gets done before the sauce, remove from heat and cover).
6. Meanwhile, saute the leeks, in the butter, in a large skillet, until softened; reduce heat and add a pinch of salt, then cover and cook until very tender, 6 to 8 minutes.
7. Stir in the cream, sage, and a few grinds of pepper; gently simmer until the cream reduces and thickens to a sauce-like consistency, about 10 minutes.
8. Stir the grated cheese into the polenta.
9. Serve the polenta in a shallow bowl, spoon the sauce on top, and garnish with more grated cheese.

buckwheat groats, baking potato, water, kosher salt, leeks, butter, heavy cream, fresh sage, fresh ground black pepper, cheese

Taken from www.food.com/recipe/roasted-buckwheat-polenta-with-sage-cream-sauce-459061 (may not work)