| 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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