Polenta Toscana
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
polenta
cooked |
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
rosemary leaves
chopped |
|
| ⅔ | cup |
walnuts
toasted, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
polenta
cooked |
*
|
| 45 | ml |
olive oil
|
|
| 1E+1 | ml |
rosemary leaves
chopped |
|
| 158 | ml |
walnuts
toasted, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Warm the olive oil over medium-low heat in a small, heavy sauté pan.
Add the rosemary and walnuts and sauté for 5 minutes.
Do not let either one brown.
Sprinkle the walnut mixture with salt and pepper and stir into the cooking polenta about 10 minutes before it is completely cooked.
Continue stirring and cooking until the polenta is ready to serve.
Serve immediately or cool to make crostini.
