Recipe - Chipotle Polenta

3 cup Chicken stock
1 tablespoon Butter
1 cup Polenta med. corn meal
2 (up to)
4 tablespoon Chipotle en adobo puree
1 teaspoon Salt

Date: Sun, 21 Apr 96 11:57:10 PDT

From: puppet2@ibm.net

From the Santa Fe School of Cooking Cookbook by Susuan Curtis:

In a medium saucepan, bring the chicken stock to a boil, add the butter and
slowly pour in the polenta, whisking while you pour. This is important, as
the polenta will form lumps otherwise

Reduce the heat to low, and whisk or stir the polenta for 23 mins. Add
the chipotle puree and the salt* and continue whisking or stirring for
about 1012 mins. until the polenta is thick.

Grease or spray a cookie sheet, and spread the hot polenta on it evenly.Let
stand 20 mins.and cut into desired shapes for serving. Preheat oven to
350F and place polenta in oven til hot.

*salt: depending on the type of broth and butter you use, adding salt might
not be necessary. Taste the polenta before adding the salt.

I liked this recipe 'cuz it's a real make ahead one. When i make polenta, i
cut and store the pieces in the fridge, and when i want to use/eat them, i
lightly brush with olive oil and throw 'em on the BBQ for a coupla mins.
per side.

CHILEHEADS DIGEST V2 #301

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