Рецепт Chestnut Polenta
Ингредиенты
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Инструкции
- 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.
- 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.
- 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.