Polenta with Chipotle Chile & Sun Dried Tomatoes

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Polenta with Chipotle Chile & Sun Dried Tomatoes

 

3 cups water

1 teaspoon salt

1 cup polenta, or cornmeal

2 cloves garlic, minced

5 sun-dried tomatoes, minced

1 dry chipotle chile

 

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.

Spinkle 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. serves 6.

 

 

 

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