2 c Chicken stock
3/4 c Corn meal; up to 1
1 ts Salt
1/4 ts Pepper
3 tb Parmesan; grated
* 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.
Recipe for Good Morning Texas February 8th Valentine’s segment. Prepared by
Jason and Sara Wertz, Special Events Chefs of Wynnwood Hospitality..
GMT RECIPES
MC
Yields
1 servings