Polenta Toscana (tuscan Polenta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Appetizers, Italian, Snacks, Vegetarian | 8 | Servings |
INGREDIENTS
| Polenta, cooked as above | ||
| 3 | T | Olive oil |
| 2 | t | Rosemary, chopped |
| 2/3 | c | Walnuts, toasted & chopped |
| Salt & pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 98
Total Fat: 11.4g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 44.2mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 1.5g