Regional specialties

Pulenda

Chestnut flour cooked with water into a substantial Corsican accompaniment.

Say it: poo-LEN-dah (approximate English pronunciation)

Pulenda uses chestnut flour as its base rather than the cornmeal of ordinary polenta. Water and cooking transform the flour into a substantial preparation that can accompany cheese, eggs or meat. It is part of Corsican food traditions, where chestnuts have an important place. Read the spelling and flour description to distinguish it from another polenta dish.

Names to look for on menus

pulenda, pulenta, corsican chestnut polenta

Explore its regional connections: Corsica

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