"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Polenta Triangles Recipe

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This recipe for Polenta Triangles, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Landelius
Added: Friday, December 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 c. chicken broth
2/3 c. yellow corn meal
3/4 c. Gruyere cheese, grated
3 T. butter
1/3 c. walnuts, toasted, finely chopped
3 T. fresh rosemary, chopped
Walnut halves, toasted

Directions:
Directions:
Butter a 9-inch glass pie pan. Bring broth to a boil and gradually whisk in the cornmeal; reduce heat and stir until thickened. Remove from heat. Stir in cheese, butter, rosemary and walnuts; stir until cheese melts. Pour into the pie pan and top with walnut halves. Refrigerate. When ready to use, cut into triangles and bake on a cookie sheet at 350 F. for 8-10 minutes.

Personal Notes:
Personal Notes:
The low salt chicken broth works well in this recipe.

 

 

 

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