In 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 email@example.com (jfcoombs) on Jan 21, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 23 (17%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!