Pulenta is an ancestral Corsican speciality made in winter. Composed only of chestnut flour, salt and water, its preparation is challenging because it requires 45 minutes of constant beating with a stick. Once the preparation is complete, polenta becomes a beautiful golden dough and is placed on a sheet and sprinkled with chestnut flour. Once cooled, it is cut with a wire, like foie gras.
In winter, it is excellent with grilled figatelli and eggs. A traditional recipe for foodies.
Make it with the family: you can do the preparation and let your children mix!
You can also taste pulenta at Corsican Christmas markets, such as those in Ajaccio or Bastia, or in many restaurants on the island. Be aware that the preparation of pulenta may differ depending on the region of Corsica where you are – but this allows you to appreciate the specificities of each corner of the island even more!
- 500 g chesnut flour
- 600 ml water
Bring the salted water to a simmer in a pan, then slowly add the flour while turning with a stick or spatula, as the mixture cooks. Continue stirring constantly until the pulenta comes off the edges of the pot: this means that it is cooked.
It is difficult to estimate the cooking time because it varies according to the quantity to be produced. Allow around 45 minutes for pulenta for four people.
Then invert the pulenta on a cloth and sprinkle with chestnut flour. Let it sit for 10 minutes before slicing it with a wire.