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| Chipotle Polenta Recipe |
Category: Grains
Rating:
N/A
Servings: 4
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Ingredients
3 cup chicken stock
1 tablespoon butter
1 cup polenta (up to)
4 tablespoon chipotle en adobo puree
1 teaspoon salt
Cooking Directions:
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.
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. per side.
CHILE-HEADS DIGEST V2 #301
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
grains
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