Preparation:
Warm the olive oil over medium-low heat in a small, heavy sauté‚pan. Add the rosemary and walnuts and sauté‚for 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" |
