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