Corsican · French
Pulenda Corse
Corsican chestnut-flour polenta
Traditional Corsican chestnut-flour polenta cooked until firm and sliced for serving.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Corsican and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Pulenda Corse
Ingredients
Main
Method
- 1
Bring salted water to a simmer in a heavy pan.
- 2
Rain in chestnut flour while whisking continuously to prevent lumps.
- 3
Cook over low heat, beating often, until very thick and pulling from the pan.
- 4
Turn onto a damp cloth or board, shape into a log and slice with thread.
- 5
Serve warm with brocciu and, if desired, honey.
Pulenda is Corsica's chestnut-flour polenta, reflecting the island's historic reliance on chestnut cultivation.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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