Polenta Bites: Heart-Shaped Appetizers Ready in 1 Hour

Instructions:

1. Bring the 2 cups stock, 2 cups milk, and 2 smashed garlic cloves to a gentle simmer in your saucepan. Note: Steeping the garlic first builds a flavor base without the risk of burnt bits.
2. Slowly whisk in the 1 cup cornmeal in a steady stream. Wait until the liquid is bubbling softly before adding, or you'll end up with a lumpy mess.
3. Reduce heat to low. Stir constantly with a wooden spoon for about 20 to 25 minutes until the mixture pulls away from the sides of the pot.
4. Stir in the 4 tbsp butter, 0.5 cup Parmesan, 1 tbsp minced rosemary, 1 tsp salt, and 0.5 tsp pepper. Stir until the butter is fully emulsified and the cheese has vanished into the gold.
5. Pour the mixture into a greased 9x9 pan. Smooth the top with an offset spatula. Let it cool to room temp, then refrigerate for at least 45 minutes until completely firm.
6. Use your heart shaped cutter to stamp out the bites. Note: Keep your cuts close together to minimize wasted scraps.
7. Pat each heart with a paper towel. Ensure there is no visible moisture on the outside before frying.
8. Add 3 tbsp oil to your skillet over medium high heat. Wait until the oil shimmers and a drop of water flicked in dances.
9. Fry the hearts in batches for 3 to 4 minutes per side. Don't move them until a golden crust has formed and they release naturally from the pan.
10. Place on a wire rack (not paper towels!) to keep the bottoms from getting soggy.