In a medium saucepan, bring the chicken stock to a boil, add the butter and slowly pour in the polenta, whisking while you pour. (This is important, as the polenta will form lumps otherwise). Reduce the heat to low, and whisk or stir the polenta for2-3 mins. Add the chipotle puree and the salt* and continue whisking or stirring for about 10-12 mins. until the polenta is thick.

Grease or spray a cookie sheet, and spread the hot polenta on it evenly.Let stand 20 mins.and cut into desired shapes for serving. Preheat oven to 350F and place polenta in oven til hot.

*salt: depending on the type of broth and butter you use, adding salt might not be necessary. Taste the polenta before adding the salt.

I liked this recipe 'cuz it's a real make ahead one. When i make polenta, i cut and store the pieces in the fridge, and when i want to use/eat them, i lightly brush with olive oil and throw 'em on the BBQ for a coupla mins. per side.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sun, 22 Nov 1998