Polenta Toscana

• 1 x polenta cooked
• 3 tablespoons olive oil
• 2 teaspoons rosemary leaves chopped
• 23 cup walnuts toasted, chopped
• 1 x salt and black pepper

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

polenta, olive oil, rosemary, walnuts, salt

Taken from recipeland.com/recipe/v/polenta-toscana-39007 (may not work)