Sweet Potato Polenta

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Sweet Potato Polenta Ingredients

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

Instructions for Sweet Potato Polenta

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, saut? 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 Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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