C
Corky
Guest
Sweet Potato Polenta
Pre-bake 3 large sweet potatoes (can do the night before)
Polenta:
2 ½ cups water
2 ½ cups chicken or vegetable broth
1 ½ cups polenta ( I used Bob’s Red Mill)
2 tsp salt
Boil the water and broth, add polenta and salt. Cover and reduce heat to simmer. Cook for 20 mins, stirring very often. Remove lid and cook another 10 mins, remove from stove and cool.
To a bowl, add peeled and cooked sweet potatoes and mashed, add to this:
¼ cup honey
½ cup milk
3 tbls butter, cut up, okay to have bits of butter showing
1 teaspoon each of thyme and sage
S & P to taste
two eggs beaten
Combine all until incorporated. Then had to cooled polenta, stirring well until combined.
Transfer to casserole dish and bake on 350 for 30 – 45 mins, until nice and heated through and golden.
Makes 8 – 12
Since this is a side dish, I feel like this actually feeds 12 – 16, so do not double.
Pre-bake 3 large sweet potatoes (can do the night before)
Polenta:
2 ½ cups water
2 ½ cups chicken or vegetable broth
1 ½ cups polenta ( I used Bob’s Red Mill)
2 tsp salt
Boil the water and broth, add polenta and salt. Cover and reduce heat to simmer. Cook for 20 mins, stirring very often. Remove lid and cook another 10 mins, remove from stove and cool.
To a bowl, add peeled and cooked sweet potatoes and mashed, add to this:
¼ cup honey
½ cup milk
3 tbls butter, cut up, okay to have bits of butter showing
1 teaspoon each of thyme and sage
S & P to taste
two eggs beaten
Combine all until incorporated. Then had to cooled polenta, stirring well until combined.
Transfer to casserole dish and bake on 350 for 30 – 45 mins, until nice and heated through and golden.
Makes 8 – 12
Since this is a side dish, I feel like this actually feeds 12 – 16, so do not double.
