|Name:||Chipotle Polenta||Contributor:||Mark Morrissey|
|Description:||Polenta with chipotles and sun-dried tomatoes||Posted:||2001-10-21|
|Key words:||chipotle peppers, tomatoes||Category:||Other|
|Ingredients:||3 c water
1 tsp salt
1 c polenta or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes
1 dried chipotle chili pepper
|Preparation:||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.
|Notes:||Mark's Modifications: If using canned chipotles, still soak the pepper to remove the adobo sauce. The pepper is garnish for the overall dish and there are plenty of peppers in the pork marinade used for Chipotle Pork Tenderloin
From the Nov/Dec '94 issue of Vegetarian Journal, but without the holiday motif cruft