• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Chestnut Polenta

  • Recipe Submitted by on

Category: Nuts

 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


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.

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