Preparation:
* Heart shaped muffin tins or heart shaped cookie cutter.
Heat chicken stock in a medium saucepan over medium-high heat. Add salt, pepper and continue to heat until stock boils.
Slowly whisk in the cornmeal. Continue whisking until mixture becomes thick.
Fold in Parmesan with a spoon.
Immediately pour mixture into a pan, smooth out to desired thickness, place in refrigerator and allow to cool.
Use a heart shaped cookie cutter to punch out shape.
Reheat heart shaped polenta cake in 350-degree oven for 8 minutes. |
