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).

Recipes

Chestnut Flour Polenta

Name: Chestnut Flour Polenta
Total time: PT0D0H0M
Yield: serves 6-12
Ingredients: 6 1 ⁄ 4 cups water; 1 tsp. salt; 6 cups chestnut flour

Serves
serves 6-12

SAVEUR EDITORS

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

Ingredients

6 ¹⁄₄ cups water
1 tsp. salt
6 cups chestnut flour

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Instructions

Step 1

Step 2

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).