Chipotle Polenta

Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.

A HOLIDAY CELEBRATION

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.

POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
(Serves 6)

I make this recipe often; it is my favorite way to flavor
polenta. I buy coarsely ground cornmeal, called polenta, at my
health food co-op, but 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 chile pepper, you
can either substitute a chipotle pepper canned in adobo sauce or
any other type of hot dried whole chile pepper.

3 cups water
1 teaspoon salt
1 cup polenta or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes
1 dried chipotle chile 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.

Total Calories Per Serving: 95; Fat: 1 gram