Free Recipe Chestnut Polenta
Recipe Type: Free Nut Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 5
Ingredients for Chestnut Polenta Recipe
1/4 c Finely chopped onion
1 tb Olive oil
2/3 c Corn meal
1/3 c Chestnut flour
3 Dried tomatoes
1 pn Black pepper
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 ts Dried basil
3 c Chicken broth
2 tb Parmesan cheese; grated
Chestnut Polenta Preparation
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 Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan 21, 1998
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