Corsican pulenda: the recipe with modified chestnuts

Corsican polenta is the kind of dish that looks incredibly simple… and then completely captivates you from the first bite. I've truly adopted it for those evenings when I crave something nourishing and comforting, without spending two hours in the kitchen. The chestnut flour gives it a slightly nutty, distinctive sweetness that's a complete departure from classic corn-based polenta.

In my version “like there”, I serve it with a very bold tomato sauce, garlic, onion, a little maquis herbs (failing that, thyme/rosemary do the job very well) and Corsican charcuterie when I have some: lonzu, coppa, prisuttu… The fragrant fat of the charcuterie “rounds out” the chestnut, and the tomato brings the acidity that balances everything.

Technically, the only thing to remember is how to cook the pulenda: pour it in gradually, stir often, and let it thicken gently. If you prefer the ultra-traditional texture, pour it onto a board, let it set, then pan-fry it in slices for a crispy-on-the-outside, melty-on-the-inside effect.

In terms of seasonality, chestnuts are already a strong indicator, but I like to add a few touches that go well with them: onion, garlic, and a pinch of rosemary. It stays true to the flavors, it smells wonderful, and you get a complete, simple, and frankly comforting dish.

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Pulenda corse

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: CorsicaDifficulty: average

Parts

4

parts

Preparation time

10

minutes

Cooking time

25

minutes

Calories

518

kcal

Total time

35

minutes

A rustic and fragrant chestnut flour polenta, served with a tomato sauce flavored with garlic and Corsican charcuterie. Creamy in a saucepan, then lightly pan-fried to achieve golden edges.

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Ingredients

• 300 g of chestnut flour

• 1.2 L of water

• 10 g of fine salt

• 1 onion (approx. 120g), sliced

• 2 garlic cloves, chopped

• 400g crushed tomatoes (canned or homemade)

• 2 tablespoons of olive oil (approx. 20g)

• 150 g of Corsican cold meats such as lonzu/coppa (or dry-cured ham), in strips

• 1 teaspoon of thyme (or a thyme/rosemary mixture)

• Black pepper

Preparation steps

• Prepare the sauce: In a sauté pan, heat the olive oil. Add the chopped onion with a pinch of salt and sweat it for 5 minutes over medium heat, without browning it.
• Add the chopped garlic and thyme (or thyme/rosemary). Stir for 30 seconds, just to infuse the flavor.
• Add the chopped tomatoes, season with pepper, reduce the heat to low and simmer for 15 minutes. Add the sliced ​​cured meat during the last 5 minutes: it will flavor the sauce without drying it out.
• While the sauce simmers, start the pulenda: bring 1.2L of water to a simmer in a large saucepan. Add salt (10g).
• Gradually add the chestnut flour, whisking vigorously to avoid lumps. Once all the flour has been added, switch to a wooden spoon.
• Cook for 15 to 20 minutes over low heat, stirring very regularly (every 30 to 60 seconds). The pulpada should thicken and pull away from the sides of the pan. If it becomes too thick too quickly, add a splash of hot water.
• Traditional (creamy) service: serve the pulenda piping hot in deep plates, top with tomato and charcuterie sauce.
• Crispy-on-the-outside option (very Corsican): Spread the polenta to a thickness of 2 cm on an oiled board or dish. Let it sit for 5 to 10 minutes, slice, then pan-fry for 2 minutes per side in a lightly oiled pan. Serve with the sauce on top or alongside.

📊 Nutritional Information

1 serving (approx. 430g)

* RDA = Recommended Daily Allowance

📝 Notes

If you're serving it pan-fried, brown the slices without touching them: they'll stick a little at first, then release as a crust forms. And yes, it's delicious with a bit of sheep's cheese if you have some, but the traditional base of polenta + tomato sauce/cured meats is perfectly sufficient.

💡 Chef's Tips

The real secret is the mixing rhythm: low heat + frequent stirring = smooth texture. To avoid lumps, gradually whisk in the flour at first, then switch to a spoon. The sauce keeps very well for 24 hours in the refrigerator: gently reheat it, and make the polenta in no time.

🔄 Variations

• For a more rustic version: replace some of the chopped tomatoes with 1 tablespoon of tomato paste and a small glass of water, for a thicker sauce.
• For a more herbaceous flavor: add a pinch of rosemary to the sauce (go easy, it quickly becomes overpowering).

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.