|¼ cup||Finely chopped onion|
|1 tablespoon||Olive oil|
|⅔ cup||Corn meal|
|⅓ cup||Chestnut flour|
|1 pinch||Black pepper|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Dried thyme|
|¼ teaspoon||Dried basil|
|3 cups||Chicken broth|
|2 tablespoons||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.
Recipe by: Annie Bhagwandin - The Chestnut Cook Book Posted to MC-Recipe Digest V1 #1028 by jfcoombs@... (jfcoombs) on Jan 21, 1998
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