Chestnut Polenta

Title:
Chestnut Polenta

Yield:
5 Servings

Categories:
Nuts




Ingredients:





   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.


 Recipe by: Annie Bhagwandin - The Chestnut Cook Book


 


 Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan


 21, 1998