Polenta With Chipotles & Sun-Dried Tomatoes Recipe


Ingredients

3 cup water
1 tsp salt
1 cup polenta or cornmeal
2 cloves garlic, minced
5 sun-dried tomatoes
1 dried chipotle chile pepper


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 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

Recipe by Nanette Blanchard: The following recipes are adapted from
my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas
Cookbook_, to be published in August of 1995 by Fireside/Simon &
Schuster.

Posted by Bobbi Pasternak to the Fatfree Dig. Vol.
12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.


Servings: 6 servings

 

 

Polenta With Chipotles & Sun-Dried Tomatoes Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Tomato; Vegetable


The History of Recipes

It is possible to track the history of written recipes way back into history, in truth as far back as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic pictorial instructions for food preparation.

In fact, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`.

Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times made use of a wide range of aromatic flavors, including some that we all recognise like basil, mint and dill.

Later, there were two books which appeared in the fourteenth century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time.

Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and spices was responsible for an increase in manuscripts on food, many of which still exist in private libraries.

By the time we get to the 20th century, cookery publications are starting to become popular mostly as a result of increased literacy, people having increased spare time and having more disposable income.

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