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Ingredients:
3 cup Water
1 tsp Salt
1 cup Polenta or cornmeal
2 Cloves garlic, minced
5 Sun-dried tomatoes
1 Dried chipotle chile pepper
Instructions:
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 <bobbi@clark.net> 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.
Servings: 6
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
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Polenta With Chipotles & Sun-Dried Tomatoes 1 Recipe brought to you by Mexican Recipes To-Go
