Sweet potato polenta
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Sweet potato polenta
  Sweet    Vegetables    Potato    Polenta    Vegetarian  
Last updated 6/12/2012 1:25:53 AM. Recipe ID 60031. Report a problem with this recipe.
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      Title: Sweet potato polenta
 Categories: Vegetables, Vegetarian
      Yield: 1 Recipe
 
  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
           -- finely chopped
  1 1/2 ts Fresh garlic, minced
    1/2 ts Fresh rosemary, minced
      1 tb Olive oil
      6 tb Honey
    1/2 ts Salt
    1/2 ts Pepper
      2 c  Corn kernels
           -- (fresh or frozen)
      1 pt Whole Foods Salsa
 
  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, sauté 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
  
  




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Recipe ID 60031 (Apr 03, 2005)

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