Recipe - Chestnut Polenta

One fourth cup Finely chopped onion
1 tablespoon Olive oil
2/3 cup Corn meal
1/3 cup Chestnut flour
3 Dried tomatoes
1 pn Black pepper
One fourth teaspoon Dried oregano
One fourth teaspoon Dried thyme
One fourth teaspoon Dried basil
3 cup Chicken broth
2 tablespoon 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 cut or sliced up 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 MCRecipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan
21, 1998