Chestnut Polenta Recipe

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Servings: 5

Ingredients

Cost per serving $0.74 view details

Directions

  1. In a mixing bowl combine the first four ingredients. Slice the dry tomatoes into bits and add in to the rest. Add in the seasonings and mix well.
  2. Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer till thickened, this may take 5 to 10 min. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or possibly muffin tins no more than 1 inch thick and allow to cold in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F till browned. Serve while still hot.
  3. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 5 servings
Calories 130  
Calories from Fat 34 26%
Total Fat 3.88g 5%
Saturated Fat 0.82g 3%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 258mg 11%
Potassium 241mg 7%
Total Carbs 19.51g 5%
Dietary Fiber 2.0g 7%
Sugars 1.57g 1%
Protein 4.12g 7%
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