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 Copyright Whole Foods Market, 1995, email@example.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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|Serving Size: 1 Recipe (3119g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 53 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 5658.4mg||195 %|
|Potassium 858.3mg||23 %|
|Total Carbohydrate 141g||41 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 131.2g|
|Protein 10.4g||15 %|
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Calories per serving: 592
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