Chestnut polenta and granola

Chestnut polenta ingredients

Makes 6

30g chestnut flour
300ml cream
10g truffle
parmesan to taste
salt

Place chestnut flour and cream into a saucepan and bring up to the boil while stirring continuously. Once it comes to the boil turn down to a simmer and cook out for 6 minutes if need be add some milk to thin out finish with Parmesan and truffle.

Granola ingredients

230g pumpkin seeds
120g pine nuts
120g wild rice
3g wakame
1 clove of garlic
zest of 1 lemon
chestnut pieces roasted

Deep fry pumpkin seeds and wild rice, toast pine nuts in oven until golden. Zest the lemon and grate the garlic then combine all ingredients and place on a baking tray in an oven on 180°C for ten minutes. Remove and allow to cool before plating. Cover polenta in granola and finish with a herb dressing.

Recipe courtesy of Hadleigh Troy, Chef-Owner of Restaurant Amusé

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