Polenta Toscana (tuscan Polenta) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Polenta, cooked as above
3 tbsp: Olive oil,
2 tsp: Rosemary, chopped
2/3 cup: Walnuts, toasted & chopped
Salt & pepper,
Directions:
Warm the olive oil over medium-low heat in a small, heavy saute pan.
Add the rosemary & walnuts & saute for 5 minutes. Do not let either
one brown. Sprinkle the walnut mixture with salt & pepper & stir into
the cooking polenta about 10 minutes before it is completely cooked.
Continue stirring & cooking until the polenta is ready to serve.
Serve immediately or cool to make crostini.
Source from luhu.jp
Add the rosemary & walnuts & saute for 5 minutes. Do not let either
one brown. Sprinkle the walnut mixture with salt & pepper & stir into
the cooking polenta about 10 minutes before it is completely cooked.
Continue stirring & cooking until the polenta is ready to serve.
Serve immediately or cool to make crostini.
Source from luhu.jp