Ingredients:
1 tablespoon butter
1 medium onions, diced
1/2 teaspoon salt
1 pinch red pepper flakes (optional)
1/3 cup sun-dried tomatoes, diced
1 garlic cloves, minced
40 ounces chicken broth or 40 ounces water
1 teaspoon chipotle chili sauce ( Don Enrique or use canned chipotle in adobe sauce minced)
1 cup coarse cornmeal
5 ounces brie cheese ( Swiss Camembert or Tomme rind removed and cut into chunks)
Directions:
In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
Add Broth bring to a boil. Add chipotle sauce.
Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Servings: 6
Time preparation: 5 min.
Time total: 41 min.