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1
Bring the water to a steady simmer in a heavy-based saucepan. Add the salt. While stirring continuously with a whisk, pour the chestnut flour in a thin, slow stream — never all at once. Continue stirring until the flour is fully incorporated and no lumps remain. The mixture is correct when it is smooth and a uniform pale brown throughout.
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2
Reduce the heat to the lowest possible setting. Switch to a wooden spoon and stir without interruption for 20–25 minutes. The porridge scorches readily; the spoon must reach the bottom and sides of the pan on every stroke. This is where the dish lives or dies: stop stirring and the chestnut starch seizes and burns; stir too vigorously at high heat and the texture loosens beyond recovery. The porridge is done when a spoon stood upright in the centre holds its position and the mass has pulled cleanly from the sides of the pan.
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3
In the final 5 minutes of cooking, lay the rosemary sprig across the surface and press it lightly into the porridge. Remove and discard it before serving. The porridge should carry a faint herbal perfume detectable when the face is held close to the pan.
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4
Spoon the hot, dense polenta into warmed bowls. Place a generous spoonful of cold buffalo ricotta directly on top. Drizzle the wildflower honey over the ricotta immediately before serving. The ricotta must rest on the surface — if it sinks, the polenta is too thin.