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Polenta with caramelized chestnuts
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 599
  • Fat about 15g
  • Carbohydrates about 102g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 250 g frozen peeled chestnuts, defrosted, roughly chopped
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 2 tbsp rosemary, finely chopped
  • 2 pinches salt
  • 400 g medium-fine polenta
  • 1.2 litres vegetable bouillon
  • salt and pepper to taste
  • 100 g crème fraîche
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And that's how it's done
And that's how it's done
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.
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.