Polenta with caramelized chestnuts

Name: Polenta with caramelized chestnuts
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp sugar; 1 tbsp butter; 100 g crème fraîche; 250 g frozen peeled chestnuts; 400 g medium-fine polenta; 1 ⅕ litre vegetable bouillon; 2 tbsp lemon juice; 2 tbsp rosemary; 2 pinch salt; salt and pepper to taste

main dish winter winter

Total: 20 min. | Active: 20 min.

vegetarian

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Ingredients

for 4 person

Chestnuts
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

Polenta
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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