Chestnut Polenta Recipe
Servings: 5
Ingredients
- 1/4 c. Finely minced onion
- 1 Tbsp. Extra virgin olive oil
- 2/3 c. Corn meal
- 1/3 c. Chestnut flour
- 3 x Dry tomatoes
- 1 pch Black pepper
- 1/4 tsp Dry oregano
- 1/4 tsp Dry thyme
- 1/4 tsp Dry basil
- 3 c. Chicken broth
- 2 Tbsp. Parmesan cheese, grated
Directions
- In a mixing bowl combine the first four ingredients. Slice the dry tomatoes into bits and add in to the rest. Add in the seasonings and mix well.
- Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer till thickened, this may take 5 to 10 min. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or possibly muffin tins no more than 1 inch thick and allow to cold in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F till browned. Serve while still hot.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 5 servings | |
| Calories 130 | |
| Calories from Fat 34 | 26% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 258mg | 11% |
| Potassium 241mg | 7% |
| Total Carbs 19.51g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.57g | 1% |
| Protein 4.12g | 7% |
