| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Nuts | 5 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 by: Annie Bhagwandin - The Chestnut Cook Book Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan 21, 1998
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