Leftover Rescue: Polenta Hearts with Fig Jam
What to do with yesterday's leftover polenta?
Make hearts. :)
The polenta from yesterday's recipe will firm up once refrigerated, so scoop it out of the pot and spread out on a cookie sheet.
Place in the fridge and cover.
Of course you can make a fresh batch of polenta for these lovelies.
Once the polenta is firm, cut into heart shapes with a cookie cutter.
It's important to coat the hearts on both sides with ground cornmeal so they get a nice crispy exterior.
Place some butter and olive oil in a nonstick skillet and gently fry the hearts for about 2 minutes on each side until golden.
Blot on paper towels and dot with fig jam or any flavor jam you like (bacon jam is extra good on these).
Best served warm, but also delicious at room temperature.
(As a kid, I was no crazy about it.)
You know, I just realized, my dad used to make "mamaliga" a Romanian cornmeal mush.....I never knew the origins, until I just looked it up now!
I am a 3rd generation American, however, my great grandparents were of Romanian descent, and my dad grew up with this mush.
I hated it as a kid, but my dad loved it with maple syrup!!!!
After the family moved to SoCal, Mother transferred her love for cornmeal things to tamales. She adored them! Fixed one for herself (store-bought) as the rest of us were not so excited about them.