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Recipes

Polenta Triangles with Rosemary and Walnuts

By Betty RosbottomPhotography by Scott Peterson

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.

    Step 2

    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. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 3

    Preheat oven to 350°F. Bake polenta until heated through, about 12 minutes.

Explore Bon AppétitItalian AmericanAmericanPolentaRice & GrainsRosemaryWalnutNutEasySideGluten-Free