Instructions: * 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.

Recipe for Good Morning Texas February 8th Valentines segment. Prepared by

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