- 4 cups/1 L lukewarm water
- 1 pound/500 g chestnut flour
- Pinch salt
- Serving suggestion: Serve with grilled sausages and creamy ricotta cheese.
Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.