Directions:
- 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. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
- 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 350?F. Bake polenta until heated through, about 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.25 Kcal (709 kJ) | ||
| Calories from fat | 114.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.67g | 19% | |
|---|---|---|---|
| Cholesterol | 26mg | 9% | |
| Sodium | 227.13mg | 9% | |
| Potassium | 68.47mg | 1% | |
| Total Carbs | 8.41g | 3% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 130.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 157.97 Kcal (661 kJ) | ||
| Calories from fat | 106.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.82g | 19% | |
|---|---|---|---|
| Cholesterol | 24.27mg | 9% | |
| Sodium | 211.99mg | 9% | |
| Potassium | 63.91mg | 1% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 6.02g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 3% | |
| Calcium | 121.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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