Polenta, cooked as above
3 tb Olive oil
2 ts Rosemary, chopped
2/3 c  Walnuts, toasted & chopped
Salt & pepper

Warm the olive oil over medium-low heat in a small, heavy saute pan. Add
the rosemary & walnuts & saute for 5 minutes. Do not let either one brown.
Sprinkle the walnut mixture with salt & pepper & stir into the cooking
polenta about 10 minutes before it is completely cooked. Continue stirring
& cooking until the polenta is ready to serve. Serve immediately or cool to
make crostini.