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 by: Annie Bhagwandin - The Chestnut Cook Book

Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan
21, 1998