Polenta-Chestnut Bread

This bread combines two Italian flours, chestnut flour ground from the fruits of the chestnut trees that grow outside of Rome, and northern Italian coarsely ground cornmeal, known as polenta. Stone-ground yellow cornmeal may be substituted for polenta. It gives a nice underlying texture to this compact, moist loaf. This is a nice bread with which to make a “black-eyed Susan” for breakfast—a slice of bread that has had an “eye” cut out of its center (with the rim of a glass) and an egg cooke