* Heart shaped muffin tins or heart shaped cookie tender.

Heat chicken stock in a medium saucepan over medium-high rut. Add saltiness,
pepper and continue to heat until stock boils.

Slowly whisk in the cornmeal. Continue whisking until mixture becomes
thick.

Fold in Parmesan with a spoonful.

Immediately pour mixture into a pan, smooth out to desired thickness, place
in refrigerator and allow to poise.

Use a heart shaped cookie cutter to punch out anatomy.

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, Extra Events Chefs of Wynnwood Hospitality..

GMT RECIPES