Heart Shaped Polenta Cakes With Tomato Sauce – a delicious recipe with chicken stock, corn meal, salt, pepper, Parmesan grated, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat chicken stock in a medium saucepan over medium-high heat. Add salt, pepper and butter and continue to heat until stock boils.
2
Slowly whisk in the cornmeal. Continue whisking until mixture becomes thick.
3
Fold in Parmesan with a spoon.
4
Immediately pour mixture into a shallow pan. Smooth out to desired thickness, place in refrigerator and allow to cool.
5
Use a heart-shaped cookie cutter to punch out heart shapes.
6
Reheat heart shaped polenta cakes in 350-degree oven for 8 minutes.
7
While the polenta cakes are warming up, heat up the tomato sauce in another saute pan over medium-high heat until warm.
8
Place one polenta cake onto each plate and top with tomato sauce. Garnish with grated cheese.
328
kcal
Calories
11
g
Fat
13
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups chicken stock, 1 cup corn meal, 1 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Heart Shaped Polenta Cakes With Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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