Polenta with Chipotles & Sun-Dried Tomatoes
Submitted by Hoggy
Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis polenta takes a fun detour from the usual soft-serve bowl. Cornmeal is cooked with garlic until thick, then mixed with reconstituted chipotle peppers and sun-dried tomatoes, spread thin on a board, cut into shapes with cookie cutters, and broiled until crisp on top.
Reconstituting the dried chipotle and sun-dried tomatoes in boiling water while the polenta cooks is efficient timing. Both soften into minced, intensely flavored bits that distribute evenly through the polenta. The chipotle brings smoky heat. The tomatoes add a concentrated, sweet-tart punch.
Stir the polenta constantly as it cooks. Cornmeal clumps and scorches on the bottom fast. When it starts pulling away from the sides of the pan, it’s done.
Pro Tips
- Spread the polenta ¼ inch thick and no more. Thicker pieces won’t crisp properly under the broiler and stay soft in the middle.
- Sprinkle cold water on the board or sheet before spreading. This prevents the hot polenta from sticking as it cools.
- Let the polenta cool completely before cutting shapes. Warm polenta tears and stretches instead of cutting cleanly.
- Broil close to the heat source for 5 minutes. You want a crispy, golden top with a creamy interior.
Variations
- Top each shape with a small dot of goat cheese before broiling for a creamy, tangy contrast.
- Use star or tree cookie cutters for a holiday appetizer presentation.
- Skip the cookie cutters and simply slice into triangles or squares for a less fussy approach.
Ingredients
Directions
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 ¼ 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.
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