Sweet potato polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Red Garnet Yams; peeled & |
| . cut into 1-inch pieces | ||
| 1¾ | cup | Polenta |
| 5½ | cup | Vegetable stock |
| 1 | teaspoon | Salt |
| 1 | small | Chipotle pepper; chopped |
| ¾ | cup | Yellow onion; chopped |
| 1½ | teaspoon | Garlic; minced |
| ½ | teaspoon | Rosemary; minced |
| 1 | tablespoon | Olive oil |
| 6 | tablespoons | Honey |
| Salt & pepper to taste | ||
| 2 | cups | Corn kernels |
| 1 | pint | Salsa; your favorite |
Directions
Bring the stock, chipotle and salt to a boil. Add the yams, simmer until tender. Strain the yams, saving the broth. Puree the yams with 2 cups liquid. In a medium saucepan, saute the onion, garlic and rosemary in the olive oil for 2 minutes. Add the remaining cooking liquid and yam puree. Bring to a boil and whisk in the polenta in a steady stream. Reduce the heat slightly, cook until the polenta pulls away from the sides of the pan, stirring constantly (about 20 minutes). Remove from the heat. Stir in the honey, corn and season with the salt and pepper. Pour into a lightly oiled 13x9-inch pan. Refrigerate. When firm, cut into squares.
To reheat, place in a 350øF oven for 15 minutes.
Serve with salsa.
Nutritional Information: per serving: 175 calories, 4g protein, 1.5g fat, 39g carbohydrates, 0mg cholesterol, 256mg sodium ** Whole Foods Market -- sales brochure ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95