Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | Polenta, cooked as above |
3 tablespoons | Olive oil |
2 teaspoons | Rosemary, chopped |
⅔ cup | Walnuts, toasted & chopped |
\N \N | Salt & pepper |
Warm the olive oil over medium-low heat in a small, heavy saute pan.
Add the rosemary & walnuts & saute for 5 minutes. Do not let either one brown. Sprinkle the walnut mixture with salt & pepper & stir into the cooking polenta about 10 minutes before it is completely cooked.
Continue stirring & cooking until the polenta is ready to serve.
Serve immediately or cool to make crostini.
Carol Field, "Italy in Small Bites"