Let’s still take advantage of winter to cook chestnuts, which go wonderfully well with polenta!
Prep Time: 20 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 persons
Ingredients
For the chestnuts
- 10.5 oz of frozen peeled chestnuts, defrosted, roughly chopped (300 g)
- 2 tablespoons of lemon juice
- 1 tablespoon of butter
- 1 tablespoon of sugar
- 2 tablespoons of rosemary, finely chopped
- 2 pinches of salt
For the polenta
- 6 cups of vegetable broth
- 14 oz of instant polenta (400 g)
- salt-pepper
Instructions
1. Without adding any oil, toast the chestnuts in a frying pan until golden brown.
2. Add the lemon juice, cover and simmer over a low heat for approximately 4 minutes.
3. Add butter, sugar and rosemary, caramelize, season with salt and set aside.
4. Bring the broth to a boil, stir in the polenta, reduce the heat, simmer over a low heat for approximately 4 minutes, stirring constantly to form a thick purée, then season.
5. Serve and spread the chestnuts over the top.