Polenta with Chipotles and Sun-Dried Tomatoes

1. Bring water and salt to boil over medium-high heat in heavy saucepan. 2. Pour polenta in slowly in thin stream, stirring constantly. 3. Add garlic and cook, stirring constantly, until polenta pulls away from sides of pan. 4. Meanwhile, reconstitute tomatoes and chipotles by pouring boiling water over both. Let sit while polenta cooks. 5. Drain, mince softened tomatoes and chipotle. Add to polenta. 6. Sprinkle cold water on marble board or cookie sheet. 7. Spread cooked polenta into 1/4-inch thick rectangle. Let cool. 8. Cut into shapes with cookie cutters. 9. Place on sprayed cookie sheet. Broil 4 inches from heat for 5 minutes. 10. Serve immediately.