🫙 From the Spice Rack
Sweet Potato Polenta
2 1/2 lb Red Garnet Yams -- in 1 inch pieces 1 3/4 c Polenta (fine corn meal) 5 1/2 c Vegetable stock 1 ts Salt 1 sm Chipotle pepper -- stemmed, seeded, chopped 3/4 c Yellow onion
maineasy
Ingredients8 items
Ingredients
- 21/2 lb red garnet yams
- 51/2 c vegetable stock
- 1tsp salt
- 1small chipotle pepper
- 1/2tsp fresh rosemary, minced
- 1tbsp olive oil
- 6tbsp honey
- 1/2tsp pepper
Directions
- 1
2 1/2 lb Red Garnet Yams -- in 1 inch pieces 1 3/4 c Polenta (fine corn meal) 5 1/2 c Vegetable stock 1 ts Salt 1 sm Chipotle pepper -- stem
- 2
Add yams, simmer until tender
- 3
Strain yams, saving broth
- 4
Puree yams with 2 cups liquid
- 5
In a medium saucepan, saut‚ onion, garlic, and rosemary in olive oil for 2 minutes
- 6
Add remaining cooking liquid and yam puree
- 7
Bring to a boil and whisk in polenta in a steady stream
- 8
Reduce heat slightly, cook until polenta pulls away from sides of pan, stirring constantly (20 minutes)