Pecan Polenta Rounds (sauteed Corn Cakes)

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   ["In a small skillet, heat 1 tbsp butter over medium heat; saute the pecans until lightly browned.", "Remove from heat and set aside.", "In a saucepan, combine chicken stock, butter, nutmeg, and pepper; bring to a boil.", "Pour cornmeal into boiling stock with one hand while whisking mixture with the other.", "When it's all in, turn the heat down to low and cook until thick (10-15 minutes).", "Remove from heat and mix in pecans.", "Line a 12"" baking pan with wax paper and spread polenta evenly in pan; allow to cool completely.", "With a 2-2 1/2"" cookie or buscuit cutter, cut polenta into rounds.", "Carefully remove from pan with a spatula and saute in oil (starting with 2 tablespoons in pan and adding the rest as needed) until lightly browned on both sides."]

* Per serving · 4 servings · Values may vary.

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