Sweet Potato Polenta Recipe

Step 1

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, saute 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.

Nutritional information per serving (8 oz): 175 calories, 4 g protein, 1.5 g fat (0 g saturated), 39 g carbohydrates, 0 mg cholesterol, 256mg sodium Exchanges: 2 fruits, 1/2 lean meat

Things You'll Need

  • 2 1/2lb Red Garnet Yams
  • -- in 1 inch pieces
  • 1 3/4c Polenta (fine corn meal)
  • 5 1/2c Vegetable stock
  • 1ts Salt
  • 1sm Chipotle pepper
  • -- stemmed, seeded, chopped
  • 3/4c Yellow onion
  • -- finely chopped
  • 1 1/2ts Fresh garlic, minced
  • 1/2ts Fresh rosemary, minced
  • 1tb Olive oil
  • 6tb Honey
  • 1/2ts Salt
  • 1/2ts Pepper
  • 2c Corn kernels
  • -- (fresh or frozen)
  • 1pt Whole Foods Salsa

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