Vegetarian, Low-Fat Polenta With Chipotles & Sun-Dried Tomatoes

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Vegetarian, Low-Fat Polenta With Chipotles & Sun-Dried Tomatoes

 

3 cups water

1 teaspoon salt

1 cup polenta or cornmeal

2 cloves garlic, minced

5 sun-dried tomatoes

1 dried chipotle chile pepper

 

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.

Makes 8 servings.

Calories...95...Fat...1 g...Fiber...1.2 g.