Polenta With Chipotles And Sun-dried Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
2 Cloves: garlic, minced
1 t: Salt,
5: Sun-dried tomatoes,
1 cup: Polenta or cornmeal,
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
Recipe by Nanette Blanchard: The following recipes are adapted from
my upcoming cookbook, _Tis the Season: A Vegetarian Christmas
Cookbook_, to be published in August of 1995 by Fireside/Simon &
Schuster.
Posted by Bobbi Pasternak to the Fatfree Dig. Vol.
12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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
Recipe by Nanette Blanchard: The following recipes are adapted from
my upcoming cookbook, _Tis the Season: A Vegetarian Christmas
Cookbook_, to be published in August of 1995 by Fireside/Simon &
Schuster.
Posted by Bobbi Pasternak
12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp