Cooking this polenta is a little like mixing cement; needless to say, weak arms need not apply!
Yield: serves 6-12
- 6 1⁄4 cups water
- 1 tsp. salt
- 6 cups chestnut flour
- 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.
- 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).