Heart Shaped Polenta Cakes With Tomato Sauce

Photo: flickr user Special*Dark

Ingredients

1 teaspoon Salt

1/4 teaspoon Pepper

3 tablespoons Parmesan, grated

1 tablespoon butter

1 jar organic tomato sauce

Heat chicken stock in a medium saucepan over medium-high heat. Add salt, pepper and butter 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 shallow pan. Smooth out to desired thickness, place in refrigerator and allow to cool.

Use a heart-shaped cookie cutter to punch out heart shapes.

Reheat heart shaped polenta cakes in 350-degree oven for 8 minutes.

While the polenta cakes are warming up, heat up the tomato sauce in another saute pan over medium-high heat until warm.

Place one polenta cake onto each plate and top with tomato sauce. Garnish with grated cheese.

Note: You may wish to use a milder cheese for kids, like Monterey jack or Fontina.

For the adult crowd, jazz up the tomato sauce with sauteed mushrooms and fresh herbs.

Recipe adapted from Good Morning Texas February 8th Valentine's segment.

4.0 servings

Thursday, December 10, 2009 - 12:06am