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Polenta Toscana (Tuscan Polenta) appetizers, ethnic, snacks, vegetarian 1 polenta, cooked as above 3 tablespoon olive oil 2 teaspoon rosemary, chopped 2/3 cup walnuts, toasted & chopped 1 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" Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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