Polenta with caramelized chestnuts

Polenta with caramelized chestnuts

Total: 20 Min. | Active: 20 Min.
Nutritional value / person: 599 kcal
, Fat: 15 g
, Carbohydrate: 102 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g frozen peeled chestnuts, defrosted, roughly chopped
2 tbsp lemon juice
1 tbsp butter
1 tbsp sugar
2 tbsp rosemary, finely chopped
2 pinches salt


1 ⅕ litres vegetable bouillon
400 g medium-fine polenta
salt and pepper to taste
100 g crème fraîche
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How it's done

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Without adding any oil, toast the chestnuts in a frying pan until golden brown. Add the lemon juice, cover and simmer over a low heat for approx. 4 mins. Add the butter, sugar and rosemary, caramelize, season with salt, set to one side.


Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick purée, season. Scatter the chestnuts over the top, then spread the crème fraîche on top.

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