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
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
Food historians have proved the existence of recipes back into ancient history, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As our culinary historical trip moves to more modern times we have some interesting books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food prepared by the chefs of the wealthy. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on cookery, many of which are kept safe in private collections. Over the next few centuries, the upper-class families of Europe strove to offer the most exotic meals, and because of this the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the twentieth century, cooking publications were greatly in demand mostly as a result of higher levels of literacy, more leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Polenta With Chipotles & Sun Dried Tomatoes recipe.
