Chestnut polenta

Typical Tuscan, chestnut polenta is a poor recipe but rich in flavour, excellent served with cured meats and cheeses.

Today we are going to discover an unusual recipe : chestnut polenta. This dish, typical of the mountainous areas of Tuscany, was a real concentrate of energy in the past. It was served alone or accompanied with what you had at home and took the name of red Polenta , to differentiate it from the yellow one prepared with corn.

Today, the best way to enjoy polenta with chestnut flour is to accompany it with cured meats and cheeses . The lard goes perfectly with the flavor of the chestnuts and then, with the heat of the polenta, it will tend to melt. The idea of ​​combining ricotta with the dish to balance the bitter flavor of the polenta is also excellent. The procedure is not difficult but for a correct outcome we advise you to follow it to the letter, moved by the expert hands of Tuscan grandmothers.

How to prepare the chestnut polenta recipe

1. First sift the chestnut flour .
2. Pour the water into a copper pot (alternatively you can use a non-stick pan), add 1 teaspoon of salt and 1 tablespoon of oil and bring to the boil.
3. As soon as it boils, remove the pan from the heat and pour in the flour all at once , without stirring. This step is very important: the flour will float but you don't have to worry about it.
4. Put it back on the heat and lower the heat to minimum, partially covering it with the lid. Leave to cook for 40 minutes, always without stirring .
5. Remove the excess liquid by transferring it to another container and begin to vigorously work the polenta with a wooden spoon until it becomes smooth. If necessary, add the remaining liquid little by little but keep in mind that the result will still be very firm. We recommend that you get help from another person in the mixing: one holds the pot and the other stirs the polenta using both hands.
6. Then transfer it to a wooden cutting board and work it with your hands to give it a rounded shape. Let it cool before cutting it into slices or serving it. Traditionally it was cut by the wire.

How to pair chestnut polenta

As mentioned, the best way to enjoy it is with lard but bacon is also fine. As for cheeses , however, the combination with walnuts, ricotta and honey is excellent, or for a more Aosta Valley version with fontina .

Another typical Tuscan recipe based on chestnut flour that you should definitely try is castagnaccio . With its particular flavour, it is excellent with a glass of wine to warm up during the first cold weather.

Conservation

The chestnut polenta will keep in the refrigerator for 2-3 days . You can serve it after cutting it into slices and grilling it .

Read also

How to make traditional polenta: a fabulous dish!