Creamy Rosemary-Gruyère Polenta Squares with Walnuts
Creamy, cheesy polenta with fragrant rosemary and chopped walnuts, chilled, sliced, and baked with a pat of butter for a golden, nutty finish. A beautiful savory side for fall that elevates your Thanksgiving menu.
Ingredients
- 4 cups chicken stock
- 1 cup coarse cornmeal or polenta (not instant)
- 4 tbsp butter
- 1 cup Gruyere cheese (grated)
- 2 tbsp fresh rosemary (finely chopped)
- ½ cup chopped walnuts
- 12-15 walnut halves
- salt & pepper (to taste)
Instructions
- Cook the polenta. In a large saucepan, bring the chicken stock to a boil. Slowly whisk in the polenta in a steady stream. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25–30 minutes.
- Add flavor. Stir in butter, Gruyère, rosemary, chopped walnuts, salt, and pepper. Mix until smooth and evenly combined.
- Chill and set. Line a baking dish (8×8-inch or 9×9-inch works well) with parchment paper. Pour the hot polenta in, spread evenly, and smooth the top. Let cool at room temperature for 30 minutes, then cover and refrigerate at least 2 hours or until firm.
- Bake. Preheat oven to 400°F (200°C). Cut the chilled polenta into squares or triangles. Arrange on a parchment-lined baking sheet, top each with a small pat of butter and a walnut half. Bake 20–25 minutes, until heated through and golden on the edges.
- Serve warm. Garnish with extra rosemary if desired.
Notes
- The mixture will thicken as it cools in the refrigerator. Don’t worry if it seems soft at first.
- For extra creaminess, stir in ¼ cup half-and-half with the cheese.
- Make ahead: You can chill the polenta overnight and bake it within 3 days.
- Try different cheeses like Parmesan or Fontina for a twist on flavor.