Sweet Potato Polenta
Yield
1 recipePrep
30 minCook
35 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
sweet potatoes, or yams
red garnet, 1 inch pieces |
|
| 1 ¾ | cups |
polenta
|
*
|
| 5 ½ | cups |
vegetable stock
|
|
| 1 | teaspoon |
salt
|
|
| 1 | small |
chipotle chili peppers
stemmed, seeded, chopped |
*
|
| ¾ | cup |
yellow onion
finely chopped |
|
| 1 ½ | teaspoons |
garlic
fresh, minced |
|
| ½ | teaspoon |
rosemary leaves
fresh, minced |
|
| 1 | tablespoon |
olive oil
|
|
| 6 | tablespoons |
honey
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
corn
fresh or frozen |
|
| 1 | pint |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
sweet potatoes, or yams
red garnet, 1 inch pieces |
|
| 414 | ml |
polenta
|
*
|
| 1.3 | l |
vegetable stock
|
|
| 5 | ml |
salt
|
|
| 1 | small |
chipotle chili peppers
stemmed, seeded, chopped |
*
|
| 177 | ml |
yellow onion
finely chopped |
|
| 7.5 | ml |
garlic
fresh, minced |
|
| 2.5 | ml |
rosemary leaves
fresh, minced |
|
| 15 | ml |
olive oil
|
|
| 9E+1 | ml |
honey
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
corn
fresh or frozen |
|
| 473 | ml |
salsa
|
*
|
Directions
Bring stock, chipotle, salt to a boil in pan on stove.
Add yams, simmer until tender.
Strain yams, saving broth.
Purée yams with 2 cups liquid.
In a medium saucepan, sauté onion, garlic, and rosemary in olive oil for 2 minutes.
Add remaining cooking liquid and yam puree.
Bring to a boil and whisk in polenta in a steady stream.
Reduce heat slightly, cook until polenta pulls away from sides of pan, stirring constantly (20 minutes).
Remove from heat.
Stir in honey, corn, season with salt, pepper.
Pour into lightly oiled 13" X 9" pan.
Refrigerate.
When firm, cut into squares. To reheat, place in 350℉ (180℃) oven for 15 minutes.
Serve with salsa.
