Side Pannel
Chestnut Polenta
Ingredients List
- 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
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.
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.
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