Chestnut Polenta

Centuries before the arrival of corn in Italy from the New World, the original polenta was made with chestnuts. Chestnut polenta is a quick, delicious, and satisfying base you can make with just a few ingredients and combine with (almost) any other food you can dream up. An alternative for situations where you might otherwise make rice or oatmeal. Cooks much more quickly than corn polenta.

By Russell Wallack

Ingredients:

  • 3 cups water (can substitute broth if you like)

  • 2 cups coarse chestnut flour

  • 1/2 cup olive oil

  • Salt and pepper to taste

  • Anything else you want to add

Steps:

  1. Add all liquid ingredients to a pot, and heat until just before boiling.

  2. Add the flour and lower heat to low-medium.

  3. Stir or whisk while cooking, until all liquid is absorbed (3-5 minutes).

  4. Enjoy hot. If you’d like, place the extra into a shallow glass container, cover, and refrigerate. Once cold, it will form a more solid brick you can cut up and pan-fry.

Coarse Flour, SavoryNoah SimonGluten Free, Dairy Free, Vegan