Chestnut polenta

Try David Roccos recipe for a polenta-style creamy side dish made with chestnut flour
By David Rocco
Chestnut polenta
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 litre lukewarm water
  • 500 g chestnut flour


1. Bring a large pot of salted water to a boil. Slowly add flour into the pot in a steady stream until level with the water.

2. With a spoon, create a well in the centre. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.

3. The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy. Serve with grilled sausages or creamy ricotta cheese.

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