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Trentino Chestnut Polenta
Bolzano (Trentino-Alto Adige) — Mother recipe · en it
A crispy and soft polenta made with fresh chestnuts, flavored with sugar and cinnamon.
⏱️ 45 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 500g of fresh chestnuts
- 1 liter of water
- 500g of polenta
- 150g of sugar
- 1 tablespoon of cinnamon powder
- 100g of butter
- Salt to taste
Method
- Rinse the chestnuts and cook them in water for about 40 minutes, until soft.
- Drain the chestnuts and let them cool.
- In a pot, drain the chestnuts and add butter, sugar, and cinnamon, mixing well.
- Pass the chestnuts through a sieve and set aside.
- In a pan, mix the polenta with a little water to make it smooth.
- Add the chestnuts to the polenta and mix well.
- Bring to a boil and cook on low heat for about 30 minutes, stirring occasionally.
- Serving: Serve the chestnut polenta hot with extra butter and a pinch of salt.
The story
Trentino Chestnut Polenta is a traditional dish from Trentino-Alto Adige, where chestnuts have been a crucial part of the local diet for centuries, especially during times of scarcity.
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