Heart-shaped polenta flavoured with rosemary. Aren’t they cute? We used instant polenta to make them.
Serves: 2 | Preparation time: 50 mins | Cooking time: 10 mins
- Instant Polenta – Corn Flour: 250 g
- Water: 500 ml
- Salt: ½ tbsp
- Rosemary, fresh: 1 sprig
- Extra virgin olive oil (EVOO): as needed
- Unsalted butter, 30 g
Bring the salted water to boil in a pot, add the polenta. Stir carefully until the polenta has a smooth texture, then lower the heat, add butter and keep cooking until ready.
Pour the polenta onto a clean wooden cutting board. Use a wooden ladle to spread it evenly on the board (as in the picture below) and leave it to cool for 5 minutes.
Once cold, Polenta becomes compact enough to be cut into little hearts using a cookie cutter.
Heat up a drizzle of olive oil on a griddle and sprinkle some salt and rosemary leaves on top. Once the griddle is very hot and the rosemary is sizzling, place the Polenta hearts on the griddle and leave them to cook for about 2 to 3 minutes on each side.
Polenta hearts are ready once golden on both sides; place them on a serving plate and serve.
Tip: For a tastier polenta, you can use vegetable broth instead of salted water.