Polenta Toscana (tuscan Polenta)
Serves:
Ingredients:
Polenta, cooked as above
3
tb
Olive oil
2
ts
Rosemary, chopped
3/4
c
Walnuts, toasted & chopped
Salt & pepper
Method:
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"