Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chicken stock
     3/4           cup  corn meal -- up to 1
  1           teaspoon  salt
     1/4      teaspoon  pepper
  3        tablespoons  parmesan -- grated

Preparation:

* Heart shaped muffin tins or heart shaped cookie cutter. Heat chicken stock in a medium saucepan over medium-high heat. Add salt, pepper and continue to heat until stock boils. Slowly whisk in the cornmeal. Continue whisking until mixture becomes thick. Fold in Parmesan with a spoon. Immediately pour mixture into a pan, smooth out to desired thickness, place in refrigerator and allow to cool. Use a heart shaped cookie cutter to punch out shape. Reheat heart shaped polenta cake in 350-degree oven for 8 minutes.

Nutritional Information:

45 Calories (kcal); trace Total Fat; (18% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 6426mg Sodium