Yield: 4 Servings
|3 cups||Chicken stock|
|1 cup||Polenta <med. corn meal> (up to)|
|4 tablespoons||Chipotle en adobo puree|
Date: Sun, 21 Apr 96 11:57:10 PDT From: puppet2@...
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 2-3 mins. Add the chipotle puree and the salt* and continue whisking or stirring for about 10-12 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.
CHILE-HEADS DIGEST V2 #301
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .