|Polenta with Chipotles & Sun Dried Tomatoes|
Bring water and salt to a boil over medium-high heat in a heavy saucepan. Pour polenta in slowly, in a thin stream, stirring constantly. Add garlic and cook polenta, continuing to stir constantly, until it starts pulling away from the sides of the pan.
Meanwhile, reconstitute tomatoes and chipotles by pouring boiling water over both and let sit while polenta cooks. After polenta is fully cooked, drain, mince softened tomatoes and chipotle and add to mixture.
Sprinkle drops of cold water over marble pastry board or cookie sheet. With firm spatula, spread cooked polenta onto board into a rectangle 1/4-inch thick. Let cool and cut into shapes with cookie cutters.
Place shapes on cookie sheet sprayed with vegetable cooking spray. Broil 4-inches from heat source for 5 minutes and serve immediately.
I make this recipe often; it is my favorite way to flavor polenta. I buy coarsely ground cornmeal, called polenta, at my health food co-op, but regular cornmeal can be substituted if polenta is not available.
Use holiday cookie cutters to cut out interesting shapes for this
fun dish. If you can't find a dried chipotle chile pepper, you
can either substitute a chipotle pepper canned in adobo sauce or
any other type of hot dried whole chile pepper.
From: Nanette Blanchard
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