Non-VegetarianToscana cuisine Main Course

Polenta di Neccio

Name: Polenta di Neccio
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 400 g sweet chestnut flour; 1.2 l Water; 5 g Fine sea salt; 250 g fresh sheep's milk ricotta; 150 g pancetta; 15 ml Extra virgin olive oil

Polenta di neccio is a traditional Tuscan porridge made from sweet chestnut flour, served hot with cool sheep's milk ricotta and crisp cured pork.

🇮🇹Italy· Tuscany

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 6 gathered

Servings

400 g sweet chestnut flour — sifted to remove lumps
1¼ l Water — cold tap water
5 g Fine sea salt — about 1 level teaspoon
250 g fresh sheep's milk ricotta — ricotta di pecora, drained and at room temperature
150 g pancetta — cut into 1 cm lardons
15 ml Extra virgin olive oil — for frying the pancetta

Equipment

•Heavy-bottomed saucepan
•Fine sieve
•Wooden polenta spoon
•Frying pan
•Balloon whisk

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 16 g
carbs: 74 g
fibre: 9 g
protein: 14 g
calories: 480 kcal

Instructions

1
Sift the sweet chestnut flour into a large bowl to break down any dense clumps.
2
Bring the water and salt to a gentle boil in a heavy-bottomed saucepan.
3
Gradually rain the sifted flour into the water, whisking constantly to prevent lumps forming.
4
Switch to a sturdy wooden spoon once the mixture thickens into a glossy batter.
5
Cook over low heat for 40 minutes, stirring frequently to prevent sticking.
6
Heat olive oil in a frying pan over medium heat and fry the pancetta until golden and crisp.
7
Check the polenta; it is ready when thick, glossy, and pulling away from the pan sides.
8
Pour the hot polenta onto a wooden board or directly into warm shallow bowls.
9
Spoon fresh sheep's milk ricotta over each portion alongside the hot, crisp pancetta.

Chef's tips

Chestnut flour is naturally sweet and absorbs water rapidly, so always sift it before cooking. Keep an extra splash of boiling water nearby to loosen the polenta if it becomes too stiff before the full cooking time finishes.

Ingredient substitutions

pancetta → Tuscan biroldo (blood sausage) or sweet pork sausage, browned in a pan
fresh sheep's milk ricotta → fresh cow's milk ricotta, though the flavour is milder and less grassy

Storage

Store leftover polenta in an airtight container in the fridge for up to 3 days.

Reheating

Slice cold set polenta and pan-fry in a little olive oil until crisp and hot throughout.

Common mistakes to avoid

•Failing to sift the chestnut flour, which results in hard, unappetising lumps.
•Cooking over excessive heat, causing the natural sugars in the flour to scorch quickly.
•Under-cooking the polenta, leaving behind a raw, chalky aftertaste.