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Bring water to boil in a saucepan. Add salt to taste. Bring to a rapid boil. Slowly add 1/3 cup of polenta while stirring for approximately 5 minutes. Stir in butter.

In an oven dish or sheet pan, sprayed with nonstick cooking spray, pour polenta into dish and spread evenly to make a 1/2-inch layer. Chill in refrigerator for around 1 hour. With the cookie cutter, punch out heart shapes and set aside.

Heat a non-stick skillet on medium heat. Add 2 tablespoons olive oil and sear polenta hearts until golden on both sides, and heated throughout.