25+ Delicious Valentine’s Day Polenta Recipes to Celebrate Romantic Feast

Valentine’s Day is the perfect time to get creative in the kitchen and show your love through food.

This year, why not surprise your loved one with something unique and unexpected—like polenta?

While polenta is often associated with rustic Italian comfort food, it can be transformed into a variety of romantic, indulgent, and even light-hearted dishes that will elevate your Valentine’s Day celebration.

From creamy polenta sides to indulgent main courses and decadent desserts, this blog features over 25 polenta recipes that are not only delicious but also ideal for a special occasion.

Whether you’re looking to surprise your partner with a savory dinner or end the evening with a sweet polenta-based treat, these recipes will inspire you to bring love into the kitchen.

25+ Delicious Valentine’s Day Polenta Recipes to Celebrate Romantic Feast

Polenta offers a wonderful canvas for creativity, making it the perfect ingredient to craft romantic and heartwarming dishes for Valentine’s Day.

The versatility of polenta, whether paired with savory ingredients like shrimp, mushrooms, or asparagus, or transformed into a sweet tart or dessert, ensures that there’s something for every couple to enjoy.

Whether you’re planning an intimate dinner for two or a festive celebration with loved ones, these 25+ Valentine’s Day polenta recipes will help you create unforgettable moments.

Polenta with Roasted Vegetables and Goat Cheese

This Valentine’s Day, indulge in a dish that pairs creamy polenta with the rich flavors of roasted vegetables and tangy goat cheese. This hearty meal is easy to prepare and packed with vibrant flavors, making it perfect for a cozy dinner date.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 tablespoon balsamic vinegar
• 1/4 cup crumbled goat cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the zucchini, bell pepper, and eggplant with olive oil, balsamic vinegar, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
3. In the meantime, bring the vegetable broth to a boil in a saucepan. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for 5–7 minutes, stirring frequently, until thickened.
4. Once the polenta is creamy, remove it from heat and season with salt and pepper.
5. To serve, spoon the polenta onto plates, top with roasted vegetables, and sprinkle with crumbled goat cheese. Garnish with fresh basil leaves for added flavor and color.

This roasted vegetable and goat cheese polenta makes for a hearty and flavorful dish that celebrates the essence of comfort and togetherness. The combination of the creamy base with the roasted vegetables brings a delightful balance of textures, while the goat cheese adds a tangy finish. It’s a perfect dish for a romantic dinner to enjoy with someone special.

Polenta with Mushroom Ragu and Truffle Oil

Elevate your Valentine’s Day dinner with this indulgent polenta dish featuring a savory mushroom ragu, finished with a drizzle of luxurious truffle oil. The earthy mushrooms complement the creamy polenta perfectly, making it a sophisticated and satisfying meal.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mixed mushrooms (cremini, shiitake, and portobello), sliced
• 1/4 cup red wine
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon truffle oil
• Fresh parsley for garnish

Instructions:

1. Bring the vegetable broth to a boil in a saucepan. Slowly add the polenta while stirring to prevent lumps. Reduce the heat and cook for 5–7 minutes until the polenta is thick and creamy. Remove from heat and stir in butter, salt, and pepper.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 2 minutes.
3. Add the sliced mushrooms to the skillet and cook for 5–7 minutes, until the mushrooms release their moisture and become golden brown.
4. Pour in the red wine and allow it to simmer until reduced by half, about 3 minutes. Stir in the heavy cream and cook for another 2 minutes, until the sauce thickens. Season with salt and pepper to taste.
5. Spoon the creamy polenta onto plates, top with the mushroom ragu, and drizzle with truffle oil. Garnish with fresh parsley before serving.

This luxurious polenta with mushroom ragu is perfect for a special occasion like Valentine’s Day. The rich, savory mushroom sauce pairs wonderfully with the smooth, creamy polenta, while the truffle oil adds a touch of decadence. It’s a dish that feels both elegant and comforting, ideal for sharing with someone you love.

Polenta Cakes with Strawberry Compote

A sweet twist on a classic dish, these polenta cakes are paired with a luscious strawberry compote, making them a perfect dessert for your Valentine’s celebration. The crispy exterior of the polenta cakes contrasts beautifully with the fresh, tangy strawberries.

Ingredients:

• 1 cup polenta
• 2 cups water
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter
• 2 cups fresh strawberries, sliced
• 1 tablespoon lemon juice
• 2 tablespoons honey
• Mint leaves for garnish

Instructions:

1. Bring the water to a boil in a saucepan. Slowly add the polenta, stirring to prevent lumps. Reduce the heat and cook, stirring frequently, for 5–7 minutes, until the polenta is thickened and creamy. Stir in the sugar, vanilla extract, and butter, and mix until smooth.
2. Pour the polenta onto a parchment-lined baking sheet and spread it evenly. Allow it to cool to room temperature, then refrigerate for at least 30 minutes to firm up.
3. Once chilled, cut the polenta into small squares or circles to form cakes. Heat a non-stick skillet over medium heat and cook the cakes for 2–3 minutes per side, until golden and crispy.
4. In a small saucepan, combine the strawberries, lemon juice, and honey. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries release their juices and form a compote.
5. Serve the crispy polenta cakes topped with the strawberry compote and garnish with fresh mint leaves.

These polenta cakes with strawberry compote are a delightful, sweet dish that brings a burst of freshness and flavor to your Valentine’s Day. The combination of the crispy polenta with the juicy strawberries creates a lovely contrast of textures. It’s a playful yet elegant dessert that’s sure to impress your loved one.

Polenta with Shrimp and Lemon Butter Sauce

This elegant polenta dish with succulent shrimp and a zesty lemon butter sauce is perfect for a romantic Valentine’s Day dinner. The creamy polenta pairs beautifully with the sweet shrimp and the bright, buttery sauce, creating a balanced and flavorful meal that’s simple yet impressive.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• 2 tablespoons butter
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 cup white wine
• Fresh parsley for garnish
• Salt and pepper, to taste

Instructions:

1. Bring the vegetable broth to a boil in a saucepan. Gradually stir in the polenta, cooking on low heat while constantly stirring for about 5–7 minutes until thickened and creamy. Season with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they are pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, melt butter and sauté the minced garlic until fragrant, about 1 minute. Add the white wine, lemon zest, and lemon juice, simmering for about 3 minutes until the sauce thickens slightly.
4. Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute, ensuring the shrimp are fully coated.
5. Serve the polenta on plates, topped with the lemon butter shrimp, and garnish with fresh parsley.

This dish brings a touch of luxury and brightness to your Valentine’s Day meal. The lemon butter sauce offers a refreshing contrast to the creamy polenta, while the shrimp add a sweet, savory richness. It’s a delightful way to create a romantic dinner that’s full of flavor and flair.

Polenta with Spinach and Ricotta

This comforting and hearty dish combines creamy polenta with sautéed spinach and creamy ricotta cheese. It’s a perfect vegetarian option for a cozy, comforting Valentine’s Day meal that’s both rich and nutritious.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 3 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. In a saucepan, bring the vegetable broth to a boil. Gradually add the polenta, stirring constantly, and cook on low heat for 5–7 minutes, until thickened and creamy. Stir in Parmesan cheese, salt, and pepper to taste.
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3 minutes. Season with salt, pepper, and a squeeze of lemon juice.
3. Once the polenta is ready, spoon it onto plates and top with sautéed spinach. Add a dollop of ricotta cheese on top and garnish with fresh basil.
4. Serve warm, drizzled with a little more olive oil if desired.

This polenta with spinach and ricotta is a comforting yet elegant dish, ideal for a cozy Valentine’s Day dinner. The creamy ricotta and the fresh spinach balance out the rich and smooth texture of the polenta, creating a dish that feels both indulgent and light. It’s a beautiful vegetarian option that’s full of flavor and texture.

Polenta Fries with Spicy Marinara Sauce

These crispy polenta fries are the perfect appetizer for your Valentine’s Day meal. Paired with a homemade spicy marinara sauce, these fries are crunchy on the outside, soft on the inside, and packed with flavor—perfect for sharing and dipping.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1/2 teaspoon red pepper flakes (for marinara sauce)
• Fresh basil for garnish

Instructions:

1. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook on low heat for 5–7 minutes until thickened. Stir in Parmesan, salt, pepper, and oregano.
2. Pour the polenta onto a baking sheet lined with parchment paper, spreading it into an even layer. Allow it to cool completely, about 30 minutes.
3. Once the polenta has set, cut it into strips to resemble fries. Heat olive oil in a skillet over medium heat, and fry the polenta strips in batches until golden and crispy, about 3–4 minutes per side.
4. While the fries cook, heat the marinara sauce in a small saucepan with red pepper flakes to add a touch of spice.
5. Serve the crispy polenta fries with the spicy marinara sauce on the side for dipping. Garnish with fresh basil.

These polenta fries are a fun and flavorful appetizer that brings a little kick to your Valentine’s Day. The crispy fries with the spicy marinara sauce offer a perfect balance of heat and comfort. They’re an exciting and indulgent starter for any romantic meal.

Polenta and Roasted Beet Salad with Feta

This vibrant and earthy polenta salad with roasted beets and feta cheese is a fresh and visually stunning dish. The sweetness of roasted beets complements the creamy polenta, and the tangy feta adds a delightful contrast. It’s an elegant dish that’s perfect for a romantic Valentine’s Day meal.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 medium beets, peeled and cubed
• 1/4 cup crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/4 cup chopped walnuts
• Salt and pepper, to taste
• Fresh arugula for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until thickened, about 5–7 minutes. Remove from heat, and season with salt and pepper.
3. While the polenta cooks, whisk together the balsamic vinegar and honey. Drizzle this mixture over the roasted beets and toss to coat.
4. To assemble, spoon the creamy polenta onto plates, and top with the roasted beets, crumbled feta cheese, and chopped walnuts. Garnish with fresh arugula and serve immediately.

This roasted beet salad with polenta and feta is an unforgettable dish that combines earthy flavors with creamy textures. The roasted beets and feta create a beautiful balance of sweetness and tanginess, making this dish the perfect centerpiece for your Valentine’s Day dinner.

Polenta with Pesto and Grilled Chicken

For a light yet flavorful Valentine’s Day dinner, try polenta paired with fresh basil pesto and grilled chicken. The combination of creamy polenta, vibrant pesto, and smoky grilled chicken makes for a satisfying and aromatic meal that’s easy to prepare but impressive enough for a special occasion.

Ingredients:

• 1 cup polenta
• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 chicken breasts, boneless and skinless
• Salt and pepper, to taste
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Lemon wedges for garnish

Instructions:

1. In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta and cook on low heat for 5–7 minutes, stirring until thickened and creamy. Season with salt and pepper.
2. While the polenta cooks, heat olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper and grill for 6–8 minutes per side, or until fully cooked through. Let the chicken rest for a few minutes before slicing.
3. To serve, spoon the polenta onto plates and top with slices of grilled chicken. Drizzle with basil pesto and sprinkle with Parmesan cheese.
4. Serve with a lemon wedge on the side for a fresh burst of flavor.

This polenta with pesto and grilled chicken is a deliciously simple yet elegant meal that’s perfect for a light Valentine’s Day dinner. The creamy polenta acts as a perfect base for the flavorful pesto and grilled chicken, making it both comforting and satisfying.

Polenta and Chocolate Parfait

For a sweet and unique dessert, try this indulgent polenta and chocolate parfait. The creamy polenta layers with smooth, rich chocolate ganache and whipped cream create a decadent treat perfect for finishing off a romantic Valentine’s Day dinner.

Ingredients:

• 1/2 cup polenta
• 2 cups whole milk
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1 cup dark chocolate chips
• 1 tablespoon butter
• Fresh raspberries for garnish
• Mint leaves for garnish

Instructions:

1. In a saucepan, bring the whole milk to a boil. Gradually whisk in the polenta, stirring constantly until thickened, about 5–7 minutes. Stir in the sugar and vanilla extract, then remove from heat and let it cool to room temperature.
2. While the polenta cools, prepare the chocolate ganache. In a heatproof bowl, melt the chocolate chips and butter over a double boiler, stirring until smooth and glossy.
3. Whip the heavy cream until soft peaks form and set aside.
4. To assemble the parfait, layer the polenta, chocolate ganache, and whipped cream in glasses or dessert cups. Start with a layer of polenta, followed by chocolate ganache, and then a layer of whipped cream. Repeat the layers until the glasses are filled.
5. Garnish with fresh raspberries and mint leaves before serving.

This polenta and chocolate parfait is a romantic dessert that will wow your loved one. The creamy polenta offers a subtle base, while the rich chocolate ganache and light whipped cream add depth and indulgence. It’s a sweet and surprising way to end your Valentine’s Day dinner.

Polenta and Mushroom Ragu

This rich and savory polenta dish topped with a hearty mushroom ragu is perfect for a cozy and romantic Valentine’s Day dinner. The creamy polenta provides a neutral base, allowing the earthy flavors of the mushrooms and tomatoes in the ragu to shine. It’s a comforting dish that feels indulgent without being heavy.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups mixed mushrooms (cremini, shiitake, and portobello), sliced
• 2 garlic cloves, minced
• 1/2 cup red wine
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley for garnish
• Parmesan cheese for garnish

Instructions:

1. Bring the vegetable broth to a boil in a saucepan. Slowly whisk in the polenta, stirring constantly until thickened and creamy, about 5–7 minutes. Season with salt and pepper, and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, about 8–10 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine cook off for 2–3 minutes, then stir in the crushed tomatoes and thyme. Simmer the ragu for 15–20 minutes until the sauce thickens.
5. To serve, spoon the creamy polenta onto plates and top with the mushroom ragu. Garnish with fresh parsley and grated Parmesan cheese.

This polenta with mushroom ragu is a perfect dish for a cozy Valentine’s Day dinner. The deep flavors of the mushroom ragu complement the rich, creamy polenta, creating a meal that’s both hearty and satisfying. It’s an ideal choice for anyone looking for a vegetarian option that doesn’t compromise on flavor.

Polenta with Roasted Cherry Tomatoes and Goat Cheese

This fresh and tangy dish combines polenta with roasted cherry tomatoes and creamy goat cheese. The roasted tomatoes become sweet and juicy, balancing out the richness of the polenta, while the goat cheese adds a tangy, creamy finish. It’s an easy yet sophisticated meal, perfect for Valentine’s Day.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 pint cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 1/4 cup goat cheese, crumbled
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Roast for 20–25 minutes, or until the tomatoes are softened and caramelized.
2. While the tomatoes roast, bring the vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly until thickened and creamy, about 5–7 minutes. Season with salt and pepper, then remove from heat.
3. To serve, spoon the creamy polenta onto plates. Top with the roasted cherry tomatoes and crumbled goat cheese. Sprinkle with fresh basil for a burst of freshness.

This polenta with roasted cherry tomatoes and goat cheese is a light, fresh, and flavorful dish that combines the sweetness of tomatoes with the tanginess of goat cheese. The creamy polenta serves as a perfect base for these vibrant ingredients, making it a delightful Valentine’s Day meal.

Polenta Pancakes with Fresh Berries and Honey

For a sweet and satisfying Valentine’s Day breakfast or brunch, these polenta pancakes are a perfect choice. The polenta adds a subtle texture to the pancakes, while the fresh berries and honey create a sweet and indulgent topping. It’s a unique twist on traditional pancakes, sure to impress your loved one.

Ingredients:

• 1/2 cup polenta
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries (strawberries, raspberries, blueberries)
• 2 tablespoons honey
• Powdered sugar for dusting (optional)

Instructions:

1. In a medium bowl, whisk together the polenta, flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract.
2. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
4. To serve, stack the pancakes on plates, top with fresh berries, drizzle with honey, and dust with powdered sugar if desired.

These polenta pancakes are a sweet and indulgent treat, perfect for a Valentine’s Day breakfast or brunch. The combination of the slightly grainy texture of the polenta and the sweetness of the berries and honey makes for a delightful dish that feels both special and comforting.

Polenta with Lemon and Asparagus

This light yet flavorful polenta dish combines the bright flavors of lemon and the freshness of asparagus. The creamy polenta serves as a base for the tender asparagus, creating a well-balanced, elegant dish perfect for Valentine’s Day. The addition of fresh lemon juice and zest adds a touch of brightness, making it both refreshing and comforting.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Bring the vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly until thickened and creamy, about 5–7 minutes. Season with salt and pepper, then remove from heat.
2. While the polenta cooks, heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5–7 minutes, or until tender-crisp. Season with salt and pepper.
3. Once the polenta is ready, stir in the lemon juice, lemon zest, and Parmesan cheese. Adjust seasoning to taste.
4. To serve, spoon the creamy polenta onto plates and top with sautéed asparagus. Garnish with fresh parsley for a touch of color and freshness.

This polenta with lemon and asparagus is a light, refreshing dish that balances creamy texture with bright flavors. The lemon adds a fresh twist, while the asparagus provides a tender crunch. It’s a perfect dish for a romantic, lighter Valentine’s Day meal.

Polenta with Shrimp and Garlic Butter Sauce

For a more decadent yet simple Valentine’s Day dish, try polenta paired with shrimp in a rich garlic butter sauce. The combination of creamy polenta and succulent shrimp makes for a flavorful and indulgent meal that’s sure to impress. It’s a perfect option for seafood lovers looking to enjoy something special without much hassle.

Ingredients:

• 1 cup polenta
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. Bring the chicken or vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, stirring constantly until thickened and creamy, about 5–7 minutes. Season with salt and pepper, then remove from heat.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the butter and add the garlic, cooking for about 1 minute until fragrant. Add the red pepper flakes and season with salt and pepper.
4. Return the shrimp to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 1–2 minutes.
5. To serve, spoon the creamy polenta onto plates and top with the shrimp and garlic butter sauce. Garnish with fresh parsley and serve with lemon wedges.

This shrimp and garlic butter sauce with polenta is a rich, savory dish that combines the creaminess of polenta with the delicious flavors of shrimp. The garlic butter sauce adds a savory depth, making it a perfect dish to celebrate Valentine’s Day with elegance and ease.

Polenta and Raspberry Tart

For a sweet, show-stopping dessert, this polenta and raspberry tart is the ideal Valentine’s Day treat. The crisp polenta crust pairs beautifully with the fresh raspberries and the lightly sweetened cream cheese filling, offering a light yet indulgent dessert that will satisfy any sweet tooth. It’s a unique twist on the traditional tart, making it a memorable way to end your romantic meal.

Ingredients:

• 1/2 cup polenta
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tablespoon cold water
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Fresh mint for garnish

Instructions:

1. In a food processor, combine the polenta, flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse again until the dough begins to come together.
2. Turn the dough out onto a lightly floured surface and knead briefly. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a tart pan. Press the dough into the pan and prick the bottom with a fork. Bake for 15–20 minutes or until the crust is golden brown. Let it cool completely.
4. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the mixture into the cooled tart crust.
5. Arrange the fresh raspberries on top of the cream cheese filling. Garnish with fresh mint for a touch of color and freshness.

This polenta and raspberry tart is a unique and visually stunning dessert that combines a slightly grainy, buttery crust with the creamy filling and tart raspberries. It’s the perfect sweet ending to your Valentine’s Day meal, providing a balance of textures and flavors that everyone will love.

Note: More recipes​ are coming soon!