1/2 cup walnuts
1 scallions charred and thinly sliced
1 tsp fresh thyme leaves
5 cups water
1 teaspoon salt, 1 tsp sugar
1 cup polenta , SUPER finely ground type
1 cup grated Monte Veronese cheese
Roughly chop the walnuts and mix with the scallion and thyme leaves and set aside. Bring water, salt and sugar to a boil. Pour in polenta in a thin stream, whisking constantly, and then cook, switching to a wooden spoon as polenta thickens, about 15 minutes. Check for seasoning and add salt if needed. At this point cover the polenta tightly in the sauce pan with plastic wrap until ready to serve and store in a very warm place. To serve place a 3-4 tablespoon puddle in the center of each very hot plate. Divide the grated cheese over, sprinkle with the walnut mixture and serve.
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