tag:blogger.com,1999:blog-20238855816296761182012-02-16T05:24:57.664-08:00brian95008http://www.blogger.com/profile/18359078798015486010noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-2023885581629676118.post-2408292576017088672009-10-18T15:22:00.000-07:002009-10-18T15:24:29.107-07:00The polenta can be made a day ahead and reheated in the oven.<br /><br />2 1/2 cups canned low-salt chicken broth2/3 cup yellow cornmeal3/4 cup grated Gruyère cheese 3 tablespoons butter1/3 cup walnuts, toasted, finely chopped 1 1/2 teaspoons chopped fresh rosemary<br />8 walnut halves<br /><br /><br />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.<br />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. (Can be made 1 day ahead. Cover and chill.)<br />Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.<br /><br />Makes 8 servings.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2023885581629676118-240829257601708867?l=brians-recipe-a-day.blogspot.com' alt='' /></div>brian95008http://www.blogger.com/profile/18359078798015486010noreply@blogger.com1