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Chestnut Polenta

From http://www.stradadelvinomontecucco.it/

1 lb chestnut flour, two
2 liters of water
pinch of salt

Boil water in a pan, preferably copper, throw in all the chestnut flour, adding a pinch of salt. Boil for half an hour without stirring, then remove from heat, drain excess water by placing it in a bowl and work the polenta with a wooden spoon or a whisk. Pour out and cut into slices with wire.

Eat with cottage cheese; cheese; herring seasoned with vinegar; onions, stewed with sausage; or a meat sauce.