Summary

Ingredients

• 650 ml vegetable stock
• 175 g polenta (corn rits), coarsely round
• 50 g walnuts, rouhly chopped
• salt
• pepper
• Herbs choice, chopped
• butter for frying

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Instructions

1. Bring the vegetable stock to the boil and pour in the polenta (corn grits). Let it soak for about 20 minutes. Then fold in the herbs and walnuts. Spread on a baking sheet, allow to cool and then cut into even rhombuses.
2. Just before serving, brown in melted butter until golden and serve hot.