Sweet Potato Polenta

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Sweet Potato Polenta

 

2 1/2 lbs. yams, cut into 1 " pieces

1 3/4 cup polenta (fine corn meal)

5 1/2 cups water or chicke-style broth

1 small chipotle pepper, stemmed, seeded, and chopped

3/4 cup onion, chopped

1 1/2 tsp. garlic, minced

1/2 tsp. rosemary, minced (fresh)

1 Tbsp. extra virgin olive oil

6 Tbsp. honey (or alternative sweetener)

1/2 tsp,. salt

2 cups corn, fresh or frozen

1 pint salsa

 

Bring water or broth, chipotle, and salt to a boil. Add the yams and simmer

until the yams are tender. Remove yams and strain broth, saving it for later

use. Puree the yams with 2 cups of the broth. Set aside.

 

In a saucepan, saute the onion, garlic, and rosemary in extra-virgin olive oil.

When tender add the remaining cooking liquid and yam puree. Bring to a boil.

Gently whisk in the polenta and then reduce heat. Cook until the polenta pulls

away from the sides of the pan (about 20 minutes). Remove mixture from heat.

 

Stir in honey, corn, and salt. Then pour into a 13 " x 9 " prepared casserole

dish. Place in the refrigerator to chill. When chilled, cut into squares.

 

To serve, reheat in a 350 degrees oven for 15 minutes. Serve with salsa and

enjoy!

 

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