(*) Actually served as an intermediate dish (I piatti di mezzo), then for six people.
In a large saucepan, boil the water with a little salt. Later, turn down the heat so that the water is just simmering, and trickle in the chestnut flour, stirring throughout. Let the mixture bubble repeatedly and make about forty min, stirring occasionally, until the polenta separates from the edge of the pot.
Arrange the polenta on a heated platter, drizzle with olive oil and sprinkle with the freshly grated cheese. Serve hot.
This polenta is great with fried bacon (pancetta), sausages or possibly braised pork.
Our tip: use a deliciously spicy bacon for a delicious touch!
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