Title: Polenta with chipotles & sun-dried tomatoes
 Categories: Digest, Nov.
      Yield: 6 Servings
 
      3 c  Water
      1 ts Salt
      1 c  Polenta or cornmeal
      2    Cloves garlic, minced
      5    Sun-dried tomatoes
      1    Dried chipotle chile pepper
 
  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