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wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Charles Gifford wrote:
> > >
> > > "Arri London" > wrote in message
> > > ...
> > > >
> > > >
> > > > Frogleg wrote:
> > > > >
> > > > > On 10 May 2004 11:14:04 GMT, (ASmith1946) wrote:
> > > > > >
> > > > > >It seems to me that we have several interesting threads within this
> > > discussion.
> > > > >
> > > > > Anyone care to bring polenta to the boil? Another New World
> ingredient
> > > > > that's "typically Italian."
> > > >
> > > > True, although polenta was made from other grains prior to the
> > > > introduction of maize.
> > >
> > > I read somewhere just recently that "polenta" was also made from
> chestnut
> > > flour.
> > >
> > > Charlie
> >
> > Could easily be true. The French have used chestnut flour to make purees
> > along the lines of mashed potato. Why not the Italians.
>
> I stayed in a small town north of Verona a few years back and they had
> chestnut trees all around. Apparently it was a staple at one time in the
> past, though I don't know exactly when.
>
> Steve

Probably not all that long ago. They are pretty nutritious I think.
The dried chestnuts in the Chinese shops are pretty good and quite
cheap.