I have some leftover liquid from simmering dried New Mexican chiles for a braised pork dish. I was planning on serving it with polenta...can I use some or all of the liquid to make the polenta?
I don't see why not. How spicy is the liquid? I might water it down a bit before putting in the polenta to make sure it isn't overpowering. I think the spice/flavour layering is a nice idea.
As a matter fact if you reserve liquid it makes a great addition to Bloody Mary's!
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