Polenta with Chipotles and Sun-Dried Tomatoes

[Guest guest]

Polenta with Chipotles and Sun-Dried Tomatoes

 

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 chilli pepper, you can

either substitute a chipotle pepper canned in adobo sauce or any

other type of hot dried whole chilli pepper.

 

3 cups water

1 teaspoon salt

1 cup polenta or cornmeal

2 cloves garlic, minced

5 sun-dried tomatoes

1 dried chipotle chilli 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.

 

(Serves 6)