Ingredients:

  • 1 cup (160g) Yellow stone-ground cornmeal
  • 3 cups (710ml) Vegetable broth
  • 1 cup (240ml) Whole milk
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (28g) Unsalted butter
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (1g) Black pepper
  • 1 tbsp Fresh rosemary or thyme, finely minced
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/4 cup (25g) Additional Parmesan for dusting

Instructions:

  1. Bring vegetable broth and milk to a gentle boil in a large heavy-bottomed saucepan. Gradually whisk in the cornmeal in a slow, steady stream.
  2. Reduce heat to low and simmer, stirring frequently for 15–20 minutes until the polenta is thick and pulls away from the sides of the pan.
  3. Remove from heat and stir in the butter, 1/2 cup Parmesan, salt, pepper, and herbs until incorporated.
  4. Spread the polenta onto a parchment-lined 9x13 inch baking sheet in a 1/2-inch thick layer. Smooth with a spatula. Cool for 15 minutes, then refrigerate for 1 hour until firm.
  5. Use a 2-inch heart-shaped cookie cutter to stamp out shapes from the chilled polenta.
  6. Heat olive oil in a large skillet over medium-high heat. Sear the hearts for 3–4 minutes per side until golden brown and crispy. Dust with additional Parmesan before serving.