Chestnut polenta

Yield: 5 Servings

Measure Ingredient
¼ cup Finely chopped onion
1 tablespoon Olive oil
⅔ cup Corn meal
⅓ cup Chestnut flour
3 \N Dried tomatoes
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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