Polenta with caramelized chestnuts

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 599 Kcal, 12g Protein, 102g Carbohydrates, 15g Fat


  • Chestnuts
  • 250 g frozen peeled chestnuts, defrosted, roughly chopped
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tbsp butter
  • 2 tbsp rosemary, finely chopped
  • 2 pinches salt
  • Polenta
  • 400 g medium-fine polenta
  • 100 g crème fraîche
  • 1.2 litres vegetable bouillon
  • salt and pepper to taste

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  • 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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