Polenta Toscana (Tuscan Polenta)

Recipe Ingredients

		Polenta - cooked as above
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Rosemary - chopped
2/3 cup	97g / 3.4oz	Walnuts - toasted and chopped
		Salt and pepper

Recipe Instructions

Warm the olive oil over medium-low heat in a small, heavy sauteepan. Add the rosemary and walnuts and sauteefor 5 minutes. Do not let either one brown. Sprinkle the walnut mixture with salt and pepper and stir into the cooking polenta about 10 minutes before it is completely cooked.

Continue stirring and cooking until the polenta is ready to serve. Serve immediately or cool to make crostini.

Carol Field, "Italy in Small Bites"

Source:
Mario Batali

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