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Polenta Toscana (Tuscan Polenta)




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.

 

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