Desserts and Fruit
- 1 lb chestnut flour, sweet
In a cauldron, bring to the boil 4.2 cups of lightly salted water, then pour in, all in one go, all the flour.
Do not stir and do not touch.
Leave to cook for about 30 minutes, drain off the excess water and keep it in a receptacle.
Off the heat, stir the mixture well with a wooden spoon, adding the cooking liquid a little at a time.
When the flour has dissolved and the polenta is nicely smooth, transfer everything to another pot, level off the surface with the spoon soaked in cool water, and put back on the heat.
As soon as the mixture begins to “blow”, turn it out all at once onto a table covered with a dish towel.
Cool and serve.