Chestnut polenta
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Chestnut polenta
  Polenta    Nuts    Chestnuts  
Last updated 6/12/2012 1:13:22 AM. Recipe ID 41756. Report a problem with this recipe.
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      Title: Chestnut polenta
 Categories: Nuts
      Yield: 5 Servings
    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 

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Recipe ID 41756 (Apr 03, 2005)

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