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- Polenta with Rosemary and Walnuts
- (Polenta con Rosmarino e Noci)
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- Ingredients:
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2 and 1/2 cups chicken broth
2/3 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons butter
1/3 cup walnuts, toasted, finely chopped
1 and 1/2 teaspoons chopped fresh rosemary
8 walnut halves
Directions:
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. Remove from heat.
Add cheese and 1 and 1/2 tablespoons butter; stir until cheese melts.
Stir in chopped walnuts and rosemary.
Season with salt and pepper.
Transfer polenta to prepared dish; using buttered knife, spread evenly.
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- Cool until polenta is firm, at least 1 hour.
Line baking sheet with foil.
Cut polenta into 8 wedges.
Transfer wedges, bottom side up, to prepared sheet.
Dot wedges with 1 and 1/2 tablespoons butter.
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- Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F.
Bake polenta until heated through, about 12 minutes. Makes 8 servings.
That's it!
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