La Polenta di Castagne

Chestnut Flour Polenta

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Considerable use is made of chestnuts and of chestnut flour. La Polenta di Castagne is made like ordinary Italian polenta but with chestnut flour. It is seasoned with salt, mixed with a little cream, and served with different kinds of meat or black pudding. Or it is sometimes cooked to a thicker consistency, rolled into a ball in a napkin or cloth, and cut into slices and eaten with salt and pepper.