Polenta with caramelized chestnuts
Ingredients
for 4 person
250 g | frozen peeled chestnuts, defrosted, roughly chopped |
2 tbsp | lemon juice |
1 tbsp | butter |
1 tbsp | sugar |
2 tbsp | rosemary, finely chopped |
2 pinch | salt |
1 ⅕ litre | vegetable bouillon |
400 g | medium-fine polenta |
salt and pepper to taste | |
100 g | crème fraîche |
How it's done
Chestnuts
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.
Polenta
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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