Pecan Polenta Rounds

Instructions

• In a small skillet, heat 1 tablespoon of the butter over moderate heat. Add the chopped pecans and saute, stirring, until the nuts are just lightly browned. Remove from the heat and set aside.
• In a medium saucepan, combine the chicken stock, the remaining 1 tablespoon of butter, the nutmeg, and black pepper. Bring the mixture to a full boil.
• With one hand, slowly pour the cornmeal into the boiling stock, while whisking or stirring briskly with the other hand. When all cornmeal has been added, turn the heat to low and cook the polenta, stirring occasionally, for 10 to 15 minutes until it is quite thick. Remove the polenta from the heat and stir in the sauteed pecans.
• Spread the hot polenta evenly in a 12-inch round or rectangular baking pan, smoothing it into an even layer. Let it cool completely.
• With a cookie, biscuit, or doughnut cutter, cut the cooked polenta into 2 to 2 1/2-inch rounds. Remove the rounds carefully with a spatula and saute them in butter or oil until just lightly browned on both sides.
• Makes 12 to 14 rounds.