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Polenta with Chipotles & Sun-Dried Tomatoes

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 cups water
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1 teaspoon salt
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1 cup polenta
or cornmeal
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2 cloves garlic
minced
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5 each sundried tomatoes
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1 each chipotle chili peppers
dried
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml water
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5 ml salt
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237 ml polenta
or cornmeal
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2 cloves garlic
minced
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5 each sundried tomatoes
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1 each chipotle chili peppers
dried
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Directions

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 ¼ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 40% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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