Polenta Toscana

Directions

1. 1
   Warm the olive oil over medium-low heat in a small, heavy saute pan.
2. 2
   Add the rosemary and walnuts and saute for 5 minutes.
3. 3
   Do not let either one brown.
4. 4
   Sprinkle the walnut mixture with salt and pepper and stir into the cooking polenta about 10 minutes before it is completely cooked.
5. 5
   Continue stirring and cooking until the polenta is ready to serve.
6. 6
   Serve immediately or cool to make crostini.