Polenta toscana (tuscan polenta)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Polenta, cooked as above | ||
| 3 | tablespoons | Olive oil |
| 2 | teaspoons | Rosemary, chopped |
| ⅔ | cup | Walnuts, toasted & chopped |
| Salt & pepper | ||
Directions
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"