Try this Chestnut Polenta recipe, or contribute your own.
Suggest a better descriptionIn a mixing bowl combine the first four ingredients. Slice the dried tomatoes into bits and add to the rest. Add the seasonings and mix well. Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer until thickened, this may take 5 - 10 minutes. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or muffin tins no more than 1 inch thick and allow to cool in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F until browned. Serve while still warm. NOTES : Prior to corns introduction in Europe in the 16th century, Corsica was known for its chestnut polenta. The ratio of chestnut flour to corn meal is not critical. Recipe by: Annie Bhagwandin - The Chestnut Cook Book Posted to MC-Recipe Digest V1 #1028 by jfcoombs@op9.com (jfcoombs) on Jan 21, 1998
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 134 | ||
Calories from Fat: 23 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 567.9mg | 20 % | |
Potassium 179.3mg | 5 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20.3g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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