How to prepare neccio polenta made with chestnut flour dough, a simple recipe to combine with boiled pork bones or ricotta and cheeses of your choice, depending on your preferences.

Ingredients for 4 people

- 500 gr of chestnut flour

- 1 liter of water

- salt

- pork bones

How to make neccio polenta

Put the water, salt in a saucepan and bring to a boil.

As soon as the water boils, pour in the chestnut flour and start mixing, continuing until the total disappearance of lumps.

Cooking should be approximately 45 minutes.

If the dough is too dense, adjust its fluidity by adding more hot water keeping in mind that it must still maintain the right consistency that allows at the end of cooking to be poured onto a wooden cutting board to cut it into slices.

Enjoy polenta di neccio together with pre-boiled pork bones, those who do not like pork can opt for ricotta and typical cheeses as an alternative.