Polenta with chestnut flour
Chestnuts were called “the bread of the poor” because it has always fed families living In the Apuane Alps and the Tuscan-Emilian Appenine regions. The original polenta, before corn arrived from America, was frequently made from chestnut flour.
2 C. chestnut flour
4 C. cold water
In a large heavy pot, bring the lightly salted water to a boil. Slowly pour in the chestnut flour, constantly stirring with a whisk or wooden spoon to avoid clumps from forming. Continue cooking over low heat for 30-45 minutes when it will begin to “puff and gurgle” and pull away from the sides of the pot. Serve on a warmed platter or a wooden board.
Chestnut polenta is served hot:
1- with soft pecorino or ricotta cheese
2- to accompany pork dishes, cooked sausages, braised game, bacon rashers
3- to accompany cooked wild greens and mushrooms
4- put into little bowls and cover with fresh cream and a drizzle of honey
5- cut leftover chestnut polenta into slices and fry in olive oil or butter