POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS
(from Bon Appetit, October 2001)
serves eight

2 1/2 cups chicken broth
2/3 cups cornmeal (polenta)
3/4 cup grated Gruyére cheese
3 Tablespoons butter
1/3 cup walnuts, toasted and finely chopped
1 1/2 teaspoons chopped fresh rosemary
Salt and pepper to taste

8 walnut halves

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Butter a nine inch-diameter glass pie dish or 8-10 mini-tartlets pans. Bring the broth to a boil in a heavy medium saucepan.Gradually whisk in cornmeal. Reduce the heat to medium and whisk constantly until the mixture thickens, about 6 minutes.

Remove from the heat and add the cheese and 1 1/2 tablespoons of the butter, and stir until the cheese melts. Stir in the chopped walnuts and rosemary. Season with salt and pepper to taste.

Transfer the polenta to the prepared dish. Using a buttered knife, spread the polenta out evenly. Cool until the polenta is firm, at least 1 hour.

Line a baking sheet with foil. Cut it into 8 wedges and transfer these to the baking sheet, dot with remaining butter. Place one walnut half in the center of each polenta wedge.

(Can be made one day ahead. Cover and chill)

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

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