Polenta Triangles With Rosemary

1. 1

   1. Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes.

2. 2

   2. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped rosemary. Season with salt and pepper.

3. 3

   3. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.

4. 4

   4. Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)

5. 5

   Preheat oven to 350F. Bake polenta until heated through, about 12 minutes.

* Per serving · 4 servings · Values may vary.

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