Recipe of the Corsican Polenta (Pulenda)
The traditional recipe of the Corsican polenta is based on chestnut flour. The preparation is an art that is passed on from generation to generation. Before being this greedy recipe and appreciated by all, it replaced bread in the past. A tradition that is not about to die out.
If you wish to use the Corsican chestnut flour AOP/BIO to realize this recipe, we have some regularly in stock on CorseBoutique, do not hesitate. That said, it is left for the preparation.
Ingredients for 6 persons
- 1 kg of Corsican chestnut flour PDO / BIO
- 1,5 L of water
- salt
Preparation of the Corsican Polenta
(Total time: 40min = Preparation: 20min + Cooking: 20min)
Step 1: Sift the Corsican chestnut flour.
Step 2: Bring the water to a boil in a large saucepan.
Step 3: Pour in the flour while stirring to avoid lumps.
Step 4: Remove the saucepan from the heat and stir until it forms a ball.
Step 5: Put everything back on the heat and continue to cook on low heat until steam bubbles up and the mixture comes away from the sides (about 15 minutes).
Step 6: Pour the polenta onto a floured cloth or board.
Step 7: Cut the polenta with a sharp knife or cutting wire.
Tasting
The Corsican polenta can be eaten raw, grilled in a pan with hot oil or baked on a baking sheet.
Conservation
You can keep the polenta in the refrigerator for a maximum of 2 days in an airtight box.
To finish, I wish you a good day or a good evening and invite you to come and discover other recipes all as greedy. And for those who lack time, do not hesitate to visit our store of Corsican products, we propose you numerous products made in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all !
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