Side Pannel
Polenta with Chipotles and Sun-Dried Tomatoes
Polenta with Chipotles and Sun-Dried Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 3 c Water
- 1 ts Salt
- 1 c Polenta or cornmeal
- 2 Cloves garlic, minced
- 5 Sun-dried tomatoes
- 1 Dried chipotle chile pepper
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 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.
Total Calories Per Serving: 95; Fat: 1 gram
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.
Total Calories Per Serving: 95; Fat: 1 gram
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