Chestnut polenta is a winter dish, now in the contemporary frenzy of the immediate, we consume it in autumn, but the flour arrived later, once the harvest was over, there was to dry the chestnuts and then take them to the mill.
Ingredients for 4 persons (and tools):
Chestnut flour: 300 gr
Water 1 lt
Salt: a pinch
A small wooden rolling pin for turning polenta
A few thick tea towels
Put the water in a pot and bring to a boil and add salt, preferably in a copper pot. Then sift the chestnut flour and put it in a bowl. As soon as the water has boiled, add the sifted flour in one go. Lower the heat and let the flour float to simmer, partially cover with a lid.
After about 30 minutes, remove the pot from the heat, remove most of the water and set it aside. Now the hard part begins, get seated in a chair, protect your thighs with double tea towels, and wrap the pot between your legs. Begin to work the polenta, with semicircles that cross it all on one side of the pot, as shown in the image:
The polenta will be ready when the mixture is homogeneous and without lumps (almonds). If needed, you can add the water set aside, but the polenta (tombolo) must be firm, compact, the work is tiring and often men did it. Then put the polenta back on the heat and smooth it by moistening it with a ladle dipped in excess water.
If the polenta has turned out well, it will look like this: