Title: Polenta Toscana (Tuscan Polenta)
Categories: Appetizer Ethnic Snack Vegetarian
Yield: 8 Servings

		Polenta, cooked as above
3	tb	Olive oil
2	ts	Rosemary, chopped
2/3	c	Walnuts, toasted & chopped
		Salt & pepper

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.

Carol Field, "Italy in Small Bites"

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