POLENTA TRIANGLES WITH ROSEMARY

POLENTA TRIANGLES WITH ROSEMARY image

Yield 8 people

Number Of Ingredients 5

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2 1/2 cups canned low-salt chicken broth
2/3 cup yellow cornmeal
3/4 cup grated Gruyère cheese
3 tablespoons butter
1 1/2 teaspoons chopped fresh rosemary

Steps:

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. 2. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped rosemary. Season with salt and pepper. 3. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour. 4. 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.) Preheat oven to 350F. Bake polenta until heated through, about 12 minutes.