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Ingredients
- 2 tbsp butter
- 2/3 cup pecans, coarsely chopped
- 2 1/2 cups chicken stock
- 1/4 tsp nutmeg
- several good grinds black pepper
- 1 cup coarse ground yellow cornmeal
- additional butter for sautéing
Directions
- In a small skillet, heat 1 tbsp of the butter over medium-low heat. Add the pecans and sauté, stirring until the nuts are lightly browned. Remove from heat and set aside.
- In a medium saucepan, add the stock, the remaining 1 tbsp butter, nutmeg and pepper, and bring to a boil. Slowly pour in the cornmeal, while wisking, briskly to prevent clumping. then reduce heat to low and cook, stirring occasionally for 10 to 15 minutes, until quite thick. Remove the polenta from the heat and stir in the sautéd pecans, then pour the polenta into an 8x10" baking dish, smooth it, and let it cool completely.
- When cooled, using a 2" cookie or biscuit cutter, cut out the rounds, carefully removing them with a spatula (you should get 12 rounds in all). Sauté them in butter, until lightly browned on both sides.
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