Chipotle Chicken Polenta Cakes - water

Method

• Cook 2 cups of polenta according to the package instructions. For me it was the following: bring water and salt to a boil in a large sauce pan. Gradually add the polenta and reduce the heat gently simmering until cooked - about 30 minutes, stirring frequently. About 20 minutes in add the epazote and the chipotles. When you have 5 minutes to go add the chicken.
• Grease (butter) a 9X11 size baking pan. When the polenta is done scoop it into the pan and level it out. Refrigerate until chilled and set.
• When you get home from work (or your trip to the store or your mani-pedi or whathaveyou) heat a griddle with some lovely bacon fat over medium-high heat. If you don't have any in your fridge fry up a couple of slices to crumble over the top of your cakes when you are done. If you absolutely must I suppose you could use some neutral oil. But it's just not the same. Really. Trust me on this.
• Cut your polenta into squares and fry on both sides until crispy and golden brown (about 4-5 minutes per side).
• Remove and top with any (or all) of the following: grated colby jack, sour cream with lime zest (my favorite), salsa, avocado, diced tomato, chopped chives or green onions, cholula....seriously I could go on and on here.