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 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.
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