Sun Dried Tomato Polenta with Chipotle

vegan

heart healthy

INGREDIENTS:

·      3 cups water

·      1 teaspoon salt

·      1 cup corn meal

·      2 cloves garlic, minced

·      5 sun-dried tomatoes

·      1 dried chipotle pepper

INSTRUCTIONS:

1.  Boil water and salt in large saucepan.

2.  Add corn meal SLOWLY and a steady stream, stirring constantly with a wire whisk.

3.  Add garlic and cook until polenta begins to form and pull away from the pan.  You must stir constantly.

4.  Pour boiling water over tomatoes and chipotle pepper in a small bowl and allow to stand while polenta cooks.

5.  Pulse tomato and chipotle in a food processor and stir into polenta.

6.  Spread polenta on a large nonstick cutting surface and cut into shapes that are 1/4" thick.

7.  Spray a baking sheet with cooking spray, add polenta shapes and broil 5 minutes.

8.  Serve!