Polenta Toscana

1. 1

   Warm the olive oil over medium-low heat in a small, heavy saute pan.

2. 2

   Add the rosemary and walnuts and saute for 5 minutes.

3. 3

   Do not let either one brown.

4. 4

   Sprinkle the walnut mixture with salt and pepper and stir into the cooking polenta about 10 minutes before it is completely cooked.

5. 5

   Continue stirring and cooking until the polenta is ready to serve.

6. 6

   Serve immediately or cool to make crostini.

* Per serving · 4 servings · Values may vary.

No additional tips available.