Entree: France – Corsica – Pulenda (Chestnut-flour polenta porridge traditional to Corsica)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 30 min

Additional 35 min

Total 1 hr 10 min

Ingredients

- 5 cups (1200 ml) water
- 2 cups (240 g) chestnut flour
- 1 tsp (5 g) fine sea salt
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 4 oz (115 g) brocciu or ricotta (optional), crumbled
- 2 figatellu sausages, approx. 4 oz (115 g) each
- Fresh rosemary or thyme sprigs for garnish
- Freshly ground black pepper to taste

Instructions

1. Bring the water, salt, and olive oil to a rolling boil in a heavy-bottomed pot.
2. Reduce heat to low and, whisking constantly, sprinkle the chestnut flour in a steady stream to avoid lumps.
3. Stir vigorously with a wooden spoon or spatula until the mixture thickens, then simmer gently, stirring and scraping the bottom frequently, for 20–30 minutes until the pulenda is glossy and pulls away from the sides.
4. Stir in the butter and adjust salt; fold in crumbled brocciu if using for a creamier texture.
5. Oil a shallow dish or wooden board, turn the pulenda into it, smooth the top, and let cool until firm (about 30–40 minutes).
6. While the pulenda cools, grill or pan-fry the figatellu over medium heat, turning occasionally, until charred and cooked through, about 8–10 minutes.
7. Slice the set pulenda into 1/2-inch (1 cm) slices, serve warm or at room temperature with grilled figatellu, a drizzle of olive oil, a sprinkle of pepper, and a sprig of rosemary.