Recipes

Chestnut Flour Polenta

  • Serves

    serves 6-12

Cooking this polenta is a little like mixing cement; needless to say, weak arms need not apply!

Ingredients

  • 6 14 cups water
  • 1 tsp. salt
  • 6 cups chestnut flour

Instructions

Step 1

Bring water to a boil in a heavy nonreactive pot over medium-high heat. Sift together salt and chestnut flour, then add to boiling water. Stir constantly with a wooden spoon until pulenda pulls away from sides of pot, about 20 minutes.

Step 2

Spoon pulenda into center of a clean kitchen towel liberally dusted with chestnut flour. Wrap towel around pulenda and pat with your hands into a 1 1⁄2''-thick round. Set aside for 10 minutes, then unwrap, quarter, and slice into small wedges (pulenda is dense and filling).

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.