Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Polenta Toscana (Tuscan Polenta)

Polenta, cooked as above 3 tb Olive oil

2 ts Rosemary, chopped

2/3 c Walnuts, toasted & chopped

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.

 

Continue to:

• prev: Polenta Crostini with Mushrooms
• Index
• next: Polenta Triangles

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