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| Chestnut Polenta Recipe |
Category: Nuts
Rating:
N/A
Servings: 5
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Ingredients
1/4 cup finely chopped onion
1 tablespoon olive oil
2/3 cup corn meal
1/3 cup chestnut flour
3 dried tomatoes
1 pinch black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
3 cup chicken broth
2 tablespoon parmesan cheese; grated
Cooking Directions:
In a mixing bowl combine the first four ingredients. Slice the dried tomatoes into bits and add to the rest. Add the seasonings and mix well. Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer until thickened, this may take 5 - 10 minutes. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or muffin tins no more than 1 inch thick and allow to cool in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F until browned. Serve while still warm.
NOTES : Prior to corn's introduction in Europe in the 16th century, Corsica was known for it's chestnut polenta. The ratio of chestnut flour to corn meal is not critical. Recipe by: Annie Bhagwandin - The Chestnut Cook Book
nuts
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