Polenta Triangles with Rosemary and Walnuts

Directions:

Butter 9” diameter glass pie dish. Bring broth and salt just to a boil in a heavy medium saucepan. Add the De la Estancia Organic Polenta in a thin stream while stirring. Cook 1 minute until the polenta begins to thicken. Add cheese and half the butter. Stir until the cheese melts. Stir in chopped walnuts and rosemary. Transfer polenta to the buttered pie dish. Using a table knife, spread the polenta evenly in the dish. Cool until the polenta is firm – up to an hour. Preheat oven to 350^oF. Cover baking sheet with tin foil. Cut polenta into 8 triangles. Transfer triangles, bottom side up, to prepared baking sheet. Dot wedges with remaining butter (1 1/2 tablespoons). Place one walnut half in center of each wedge. Bake polenta until heated through, about 12 minutes, slightly longer if the polenta was allowed to cool for the full hour.