Polenta with Chipotles & Sun-Dried Tomatoes
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
polenta
or cornmeal |
*
|
| 2 | cloves |
garlic
minced |
|
| 5 | each |
sundried tomatoes
|
*
|
| 1 | each |
chipotle chili peppers
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
polenta
or cornmeal |
*
|
| 2 | cloves |
garlic
minced |
|
| 5 | each |
sundried tomatoes
|
*
|
| 1 | each |
chipotle chili peppers
dried |
*
|
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.
