Polenta with Chipotle and Sun Dried Tomatoes Chilli Recipe
3 cups water
1 teaspoon salt
1 cup polenta, or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes, minced
1 dry chipotle chile
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. Grill 4-inches from heat source for 5 minutes and serve immediately.
Amount Per Serving: Calories 107 - Calories from Fat 10
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 405mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 908 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units