Chestnut Polenta with Fried Biroldo
Polenta made with Chestnut Flour accompanied by biroldo fried and deglaze with the wine.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course second dish
Cuisine tuscany
chestnut polenta
- 1 l. water
- q.s. salt
- 350 gr. Chestnut flour
- 1 spoon oliv oil extra virgin
Biroldo
- 200 gr. Biroldo
- 2 spoons oliv oil extra virgin
- 1 glass wine white
chestnut polenta
Boil the water, salt and put 1 tablespoon oil; slowly add the flour, stirring vigorously to avoid lumps.
Cook for 30 minutes, adding water as needed, 40 minutes is even better, stirring constantly.