MARRONS POLENTA gluten-free

In a thick-bottomed pan, boil the water with a little salt, then pour in the marrons flour from Il Regno del Marrone farmwithout mixing it and bring to the boil over a low heat without ever stirring the flour which must remain on the surface of the water (like a volcano with the hole in the center of the mound of flour).

As soon as it boilslet it boil for 40 minutes.

Remove the pan from the heat, drain some of the water and keep it aside. Hold the pan still and work the polenta with a rolling pin to obtain a homogeneous mixture.

Add water until you obtain a rather thick but smooth consistency.

Detach the polenta from the edges of the saucepan using a spoon, remembering to wet it with boiling water to prevent the polenta from sticking, move the polenta to the center of the pan.

Bring the pan back to the low heat and as soon as it crackles slightly and comes away from the bottom, invert it onto a wooden cutting board.

Let it cool for a few minutes and cut into slices with a string, serve it accompanied with soft cheese.

Enjoy your meal!