Chestnut Polenta with Sausages, or Polenta di Castagne con Salsicce: This is an unusual, thoroughly winter recipe. Since chestnut flour is often lumpy, sift it before you use it. To serve 4:
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 quart (1 l) water
- 1 1/8 pounds (500 g) chestnut flour
- 8 mild Italian sausages, skinned and crumbled
- 2 onions, diced
- 1/2 cup unsalted butter
- Salt
Preparation:
Bring the water to a boil and season it with a pinch of salt, then add the chestnut flour, stirring constantly to avoid the formation of lumps. Continue stirring, and the polenta will be done when it comes away from the sides of the pot.While the polenta is cooking, sauté the onions and the sausages in the butter until the sausage meat is lightly browned and the onions are light gold. Don't let them burn.
Turn the polenta out onto a polenta board and cut it into portions with a string as you would cornmeal polenta, serving it with the sausages and onions and their drippings.
