Yellow polenta with chestnuts, Camelia and currants

To prepare the polenta, bring the water to a boil in a pot with a little salt and keep another pot of hot salted water next to it. Make the polenta flour fall into the water, always stirring in the same direction to avoid the formation of clots. Cook for about 45 minutes or in any case for the time indicated on the package, continuing to stir. If the mixture becomes too solid add hot water.

For the seasoning, sauté the cabbage, washed and cut into strips, in a pan with a drizzle of olive oil and season with salt and pepper. Once cooked, add the cabbage to the polenta.

Cut the fresh chestnuts to one side and boil them in plenty of boiling water; once cooked, peel them and let them cool.

In a glass arrange the polenta with the cabbage and decorate with the chestnuts, fresh red currants, and sliced Camelia.