Sweet Potato Polenta

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Red garnet yams - - in 1 inch pieces
1 3/4 cups	109g / 3.8oz	Polenta - (fine corn meal)
5 1/2 cups	1303ml	Vegetable stock
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Chipotle pepper - - stemmed, seeded, (small) c
3/4 cup	46g / 1.6oz	Yellow onion - - finely chopped
1 1/2 teaspoons	7.5ml	Fresh garlic - minced
1/2 teaspoon	2.5ml	Fresh rosemary - minced
1 tablespoon	15ml	Olive oil
6 tablespoons	90ml	Honey
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 cups	125g / 4.4oz	Corn kernels - - (fresh or frozen)
1		Foods salsa

Recipe Instructions

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.

Source:
Jay Solomon (1995) Global Vegetarian

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