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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.94 Kcal (280 kJ) | ||
| Calories from fat | 5.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 0% | |
| Sodium | 477.98mg | 20% | |
| Potassium | 87.23mg | 2% | |
| Total Carbs | 14.05g | 5% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.5mg | 3% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 40.38 Kcal (169 kJ) | ||
| Calories from fat | 3.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 1% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 288.34mg | 20% | |
| Potassium | 52.62mg | 2% | |
| Total Carbs | 8.47g | 5% | |
| Sugars | 0.39g | 3% | |
| Dietary Fiber | 1.05g | 7% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.5mg | 26% | |
| Iron | 0.3mg | 3% | |
| Calcium | 22.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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