Spicy Polenta Hearts with Sriracha Syrup
These adorable polenta hearts make a great addition to your breakfast plate, dinner or even an appetizer, to get things “heated up”.
- 1 C corn meal
- 4 C boiling water
- dash of salt
- 1 T butter
- 2 T Sriracha Sauce
- 2 T Maple syrup
- sprinkle of pepper flakes
Boil the water and when it is at a rolling boil, slowly add and whisk in the corn meal. Keep whisking until the mixture seems to thicken slightly and the corn meal doesn’t settle on the bottom of the pan after you whisk. Bring to a boil, whisking constantly. Once the polenta is boiling, reduce the heat to low and cover. Stir every few minutes. Scrape down the sides and the bottom of the pan to reduce sticking. Continue this for 20 minutes.
Remove the polenta from the stove and pour into a 8″ square pan which you have lined with clear plastic wrap. Allow this to cool to room temperature and then refrigerate 2 hours.
After 2 hours, remove the pan and take the polenta out of the pan by using the plastic wrap to lift it out. Using a cookie cutter, (I used a heart shaped one) cut out the polenta into as many hearts as you can fit. You should get 8 hearts out of the pan.
Melt the tablespoon of butter in a frying pan and pan fry the polenta 5 minutes on one side. Carefully flip it and continue to fry another 3 minutes on the other side. Remove from the pan.
In a small bowl, whisk together the syrup and sriracha sauce. Top the polenta with the Sriracha Syrup and sprinkle the red pepper flakes on top. Watch out! Things are going to get very hot and spicy on this Valentines’ Day!