Chestnut polenta: how to prepare sweet chestnut polenta or chestnut polenta. Classic recipe and origins of the dish.
The best thing to amaze your guests is not just the flavor of the dish. Accompanying each dish by telling its story opens the doors to conscious gastronomy. That's why on this page, before reporting therecipe for chestnut polentawith doses and procedure, I will tell you a story.
Therepolenta, in the past, it was the staple food of many areas of central and northern Italy: Lombardy, Veneto, Piedmont, Valle d'Aosta, Trentino, Tosca, Emilia Romagna, Umbria, Marche and Friuli Venezia Giulia.
Polenta is an ancient dish made with corn flour. Corn, however, was more expensive than chestnuts and in areas where its cultivation was scarce, different types of polenta began to spread. While potato polenta was consumed in Trentino, chestnut polenta began to spread in the Tuscan-Emilian Apennines. Chestnuts, for many centuries, have been a fundamental resource for the populations of this area.
In Lunigiana, thepatonaorpattona, chestnut polenta.
In ancient times, thechestnut polentait was consumed without any seasoning, with hot milk or ricotta. The best-supplied farmers share it with stewed sausages and onions.
What is the difference between chestnuts and chestnut polenta
The chestnut polenta, unlike the castagnaccio, due to the preparation: the castagnaccio is much thinner than polenta, at most one centimeter and requires the addition of other ingredients. Given the use of chestnut flour and a comparable preparation process, thechestnut polentait is often calledchestnut polenta.
Chestnut polenta, recipe and doses
Therechestnut polentait is prepared like the classic corn polenta, what changes are the cooking times, which are decidedly reduced. The chestnut polenta is prepared in 40 minutes while the cooking times of the yellow polenta exceed 60 minutes.
While once it was eaten very simply with hot milk or ricotta, today you can use chestnut polenta to accompany meats or cheeses.
Here is the recipe and the doses for 4 people.
- 400 g of chestnut flour
- 1 liter of water
- salt, just enough
How to make chestnut polenta
In a copper pot or a thick-bottomed saucepan, allow the water to cool and, when it is hot (it shouldn't boil) pour the chestnut flour without stirring.
Add the salt. Cover the pot and boil over low heat without ever stirring the flour. Don't worry, you will notice that most of the flour will remain on the surface of the water ... this is normal. You don't mix!
As soon as the water starts to boil, remove the lid and continue cooking for 40 minutes.
After the time has elapsed, remove the pot from the heat, remove a few ladles of water and put it aside. Only at this point, mix and work well to add the water to the chestnut flour. If necessary, add the water you have set aside until it reaches the consistency you want. For a thick result, do not add water at all and remove the polenta from the edges of the saucepan with a wet spoon, so as to prevent it from sticking to the metal.
To thicken everything, put the pot back on the stove and stir until the polenta comes off the very thick bottom.
Turn off the heat and turn the pot upside down on a wooden cutting board. Serve the polenta on the cut and let it cool a few minutes before serving it to your guests.
Which cured meats to serve it with? With cold cuts of coppa, speck and fresh cheese or pecorino and gorgonzola.
It might be useful:
- How to collect chestnuts
- Pot for polenta