Herb Fontina Polenta Hearts
A tasty and romantic way to serve an Italian staple.
Whisk 1 1/2 cups water, polenta, dried herbs and salt in heavy large saucepan.
Stir over medium heat until mixture comes to a simmer.
Gradually whisk in remaining 4 1/2 cups water.
Bring to a boil, whisking polenta often.
Reduce heat to low and cover, stir often.
Cook about 30 minutes until polenta is thick, soft, and creamy.
Remove from heat and fold in yogurt and Fontina.
Preheat oven to 350°.
Spoon polenta mixture on to a greased sheet pan.
Cook in oven for 20 minutes.
Let cool and cut out heart shapes with cookie cutter.
These can be made a day ahead and be reheated before serving.