-
1
Heat the milk and 2 cups water in a large heavy saucepan over medium heat.
-
2
Add the salt and pepper.
-
3
Just before the liquids start to simmer, sprinkle the polenta into the pot slowly while stirring with a whisk.
-
4
Turn the heat to low and keep whisking the mixture, without letting it boil, until it thickens and pulls away from the sides of the pan.
-
5
This will take about 5 minutes if you use quick cooking, 30 minutes if yo use stone ground - in the latter case, after the first 5 minutes, you don't need to whisk it constantly, just regularly, to keep it from burning.
-
6
(Be careful: as the polenta cooks, the mixture will form burping bubbles that could erupt on your hands).
-
7
Remove from heat, stir in the oil, herbes de Provence, walnuts, and half the cheese (cover the other half and reserve in the fridge for the topping).
-
8
Grease a large rectangular baking dish with 1 teaspoon oil and pour in the polenta mixture, spreading it with a spatula.
-
9
Press plastic wrap directly on the polenta, and refrigerate for an hour or overnight.
-
10
Preheat the oven to 400F Line a baking sheet with foil and grease it with 1 teaspoon oil.
-
11
Use a sharp knife to cut the polenta into squares about 2 by 2 inches (wipe the knife blade when it gets too coated with polenta), and cut each square diagonally to form triangles.
-
12
Use a spatula- preferably a thin and narrow one- to transfer the triangles onto the baking sheet, leaving just a little space between them.
-
13
Sprinkle with the reserved cheese- don't worry if some of the cheese lands on the foil.
-
14
Bake for 10 to 12 minutes, until the sides of the triangles get lightly crusty.
-
15
Switch to broiler setting and broil for 5 minutes, until golden, keeping an eye on them.
-
16
Let cool for a minute, and use the spatula to loosen and lift the triangles from the foil.
-
17
Serve immediately, or at room temperature.
