Sweet Potato Polenta

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Sweet Potato Polenta

 

2 1/2 lb red garnet yams, cut in 1 inch pieces

1 3/4 cup polenta

5 1/2 cup vegetable stock

1 tsp salt

1 chipotle pepper, stemmed, seeded, chopped

3/4 cup yellow onion, finely chopped

1 1/2 tsp fresh garlic, minced

1/2 tsp fresh rosemary, minced

1 Tbsp olive oil

6 Tbsp honey (or alternative liquid sweetener)

1/2 tsp salt

2 cups corn kernels

1 pint salsa

 

Bring stock, chipotle, salt to a boil. Add yams, simmer until tender.

Strain yams, saving broth. Puree yams with 2 cups liquid. In a medium

saucepan, sauti 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

oven for 15 minutes. Serve with salsa.

 

 

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http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes