Ingredients

1 quart hot water
Salt
1/3 cup polenta cornmeal (aka instant polenta)
2 tablespoons butter
Nonstick cooking spray
2 tablespoons olive oil

Directions

Heart-shaped cookie cutter

Bring water to a boil in a saucepan. Add salt to taste and return to a rapid boil. Slowly whisk the polenta
and stir for approximately 5 minutes. Stir in butter.

Spray an oven dish or sheet pan with nonstick cooking spray. Pour polenta into dish and spread evenly to make
a 1/2-inch layer. Chill in refrigerator for about 1 hour. Punch out heart shapes with the cookie cutter and
set aside.

Heat a nonstick skillet on medium heat. Add the olive oil and sear polenta hearts until golden on both sides
and heated throughout.