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.