Polenta Wedges with Rosemary and Walnuts
2 1/2 cups canned low-salt chicken broth
2/3 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons butter
1/3 cup walnuts, toasted, finely chopped
1 1/2 teaspoons chopped fresh rosemary
8 walnut halves
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 1/2 tablespoons butter; stir until cheese melts.
• Stir in chopped walnuts and rosemary.
• Season with salt and pepper.
• Transfer polenta to prepared dish.
• Spread evenly using buttered knife.
• 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 1/2 tablespoons butter.
• Place 1 walnut half in center of each wedge.
Cook’s Note: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350 degrees F. Bake polenta until heated through, about 12 minutes.
Serves 8
Tags: Cheese, chicken broth, polenta, rosemary, walnut halvesRelated recipe posts
Comments
Got something to say?