Mother’s Day Hearts Savory

For the savory Mother’s Day hearts, bring milk and butter to a boil, season with salt and nutmeg, stir in polenta semolina and allow to swell over low heat, stirring occasionally. Finally, fold in the beaten egg whites.

Divide the polenta mixture evenly among three baking bowls – fold lemon thyme into the first mixture, add dried tomatoes and paradeis pulp to the second mixture, and fold olive tapenade into the third mixture.

Place each of the three different polenta masses in a gratin dish lined with cling film and refrigerate.

Cook the asparagus spears in a steaming pot in a broth of tarragon, butter, water, juice of one lemon, salt and sugar until al dente. While still warm, place asparagus spears in a gratin dish and marinate with balsamic vinegar, salt, argan oil, pepper and chives.

Using small ramekins, cut out hearts from the three polenta masses.

Gently fry the hearts in the clarified butter, adding thyme and rosemary to the drippings.

Transfer the asparagus spears to a platter, place sautéed hearts on top, and garnish with lettuce plucked into bite-sized pieces. Drizzle with a few drops of argan oil, place raw ham in roses on top and serve the savory Mother’s Day hearts.

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