Here’s an article from the Nov/Dec '94 issue of Vegetarian Journal.
 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.
 (Serves 6)
      I make this recipe often; it is my favorite way to flavor 
 polenta. I buy coarsely ground cornmeal, called polenta, at my 
 health food co-op, but regular cornmeal can be substituted if polenta 
 is not available. 
      Use holiday cookie cutters to cut out interesting shapes for this
 fun dish.  If you can't find a dried chipotle chile pepper, you
 can either substitute a chipotle pepper canned in adobo sauce or
 any other type of hot dried whole chile pepper.
 3 cups water
 1 teaspoon salt
 1 cup polenta or cornmeal
 2 cloves garlic, minced
 5 sun-dried tomatoes
 1 dried chipotle chile pepper
      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
      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
 Total Calories Per Serving: 95; Fat: 1 gram