Ingredients:
- 1/3
cup
polenta cornmeal
- 1
quart
hot water
-
salt to taste
-
Nonstick cooking spray
- 2
tablespoon
olive oil
- 2
tablespoon
butter
-
Heart-shaped cookie cutter
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Directions:
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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.
Yield: 4 servings
Prep time: 10 minutes
Inactive prep time: 1 hour
Cook time: 5-6 minutes
Ease of preparation: Easy
Recipe courtesy of Paula Deen
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