Chipotle Chicken Polenta Cakes

• 6 cups water
• 1.5 teaspoons salt
• 2 cups polenta
• 2 cups chopped chicken (from your weekend roast)
• 4 chipotles in adobo sauce, chopped
• 2 teaspoons epazote
• 2 tablespoons butter (unsalted)
• bacon fat!

1. 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.
2. 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.
3. 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.
4. Cut your polenta into squares and fry on both sides until crispy and golden brown (about 4-5 minutes per side).
5. 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.

water, salt, polenta, chicken, chipotles, epazote, butter, bacon

Taken from food52.com/recipes/17066-chipotle-chicken-polenta-cakes (may not work)