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