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Sweet Potato Polenta

December 17, 2013 By Lokness 12 Comments

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I can’t believe Christmas is next week already. Since Thanksgiving was late this year, there definitely isn’t enough time to buy gifts and bake cookies. We just finished most of the shopping on Sunday. Later this week, I will be baking some more cookies. For Christmas dinner, I still haven’t figured out the menu. Oh man… I better start thinking now.

Back to the polenta, with sweet potatoes in season, I stumbled upon this recipe from Southern Boy Dishes. The polenta was simply amazing. It was thick, creamy and slightly sweet. With the sage and thyme, it was earthy and brought out some complex flavors. If you love polenta, you will absolutely fall in love with this. If you haven’t had polenta before, you are missing out. It is a great side dish and it goes so well with steak and seafood. Give this a try. 🙂

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Sweet Potato Polenta (Adapted from Southern Boy Dishes)

2 servings

Ingredients:

–   ¾ pound sweet potatoes

–   ½ tablespoon extra virgin olive oil

–   ¼ cup shallot (finely chopped)

–   1½ teaspoon fresh sage leaves (minced)

–   1½ teaspoon fresh thyme leaves (minced)

–   1¾ – 2 cups low-sodium chicken broth

–   ¼ cup, plus 2 tablespoons coarse grind cornmeal or polenta

–   ½ teaspoon kosher salt

–   1/8 teaspoon ground black pepper

–   2 tablespoons heavy cream

–   ½ cup grated Parmesan

Directions:

  1. Preheat the oven to 400˚F. Line a baking sheet with aluminum foil.
  2. Rinse and dry the sweet potatoes. Pierce each sweet potato several times with a fork. Place the sweet potatoes on the prepared baking sheet. Bake until fork tender, about 35 – 45 minutes. Remove from oven and let it cool at room temperature for about 30 minutes.
  3. Remove the skins from the sweet potatoes and place the flesh in a food processor (or mash with forks in a large bowl). Pulse until smooth. Measure ¾ cup of puree and set aside. Save the rest for some other use.
  4. In a medium pot over medium heat, warm the olive oil. Add shallots, sage, and thyme. Cook for 1 minute. Add 1¾ cup chicken broth and bring to a boil. Season with ½ teaspoon salt. While whisking, slowly add the cornmeal. Continue to whisk for 3 – 4 minutes. Add the sweet potato puree and pepper and whisk to combine. Reduce heat to low. Partially cover with a lid and cook for 30 minutes, stirring every 10 minutes. If the polenta becomes too thick, add little more chicken broth.
  5. Stir in heavy cream and Parmesan. Season with more salt and pepper if needed. Serve immediately.

Tips:

  1. I used Bob’s Red Mill brand polenta or cornmeal.
  2. Polenta should be a porridge like mixture. Thick and creamy.
  3. Polenta can made up to 15 minutes ahead of time and kept covered until ready to serve.

Source: Read

Filed Under: Cook, Side Dish Tagged With: grit, polenta, sage, side, sweet potato, thyme

Previous Post: « European Hot Chocolate
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Comments

  1. bonnieeng says

    December 17, 2013 at 6:25 pm

    Yum, polenta…looks awesome!

    Reply
    • Lokness says

      December 19, 2013 at 12:23 pm

      Thanks, Bonnie! It was really tasty.

      Reply
  2. Bill says

    December 17, 2013 at 6:37 pm

    So glad you like my recipe and I appreciate the link back to my website! Hope you have happy holidays!

    Reply
    • Lokness says

      December 19, 2013 at 12:56 pm

      Thank you for such an amazing recipe! When I am craving for grits or polenta, I will always think about this recipe. Happy Holidays to you too!

      Reply
  3. huntfortheverybest says

    December 17, 2013 at 6:48 pm

    never thought to put sweet potato in polenta but it sounds amazing!

    Reply
    • Lokness says

      December 19, 2013 at 1:01 pm

      I didn’t think about that either until I have tried this recipe. Absolutely delicious! Little sweet, but not too much. So good.

      Reply
  4. Kelly says

    December 18, 2013 at 3:31 am

    I feel the same, I can’t believe Christmas is next week already. Glad to hear that you got most of your shopping done though 🙂
    Wow, this looks wonderful! I’ve never tried sweet potato in polenta but it sounds awesome 🙂

    Reply
    • Lokness says

      December 19, 2013 at 1:04 pm

      Hahaha… yea. Hope we don’t have to go to the mall this weekend. I hate super crowded mall!
      Thanks, Kelly. I love this polenta. The sweet potatoes didn’t make the polenta very sweet. The sage and the shallot make the dish very savory and earthy.

      Reply
  5. Yi @ Yi Reservation says

    December 19, 2013 at 8:34 pm

    I love polenta but I have not never cooked often enough in my kitchen for some reason. I like how you use all the herbs the flavor up the polenta. Great post! Happy holidays!

    Reply
    • Lokness says

      December 20, 2013 at 10:02 am

      Thanks Yi! I think I need to make polenta more often too. Happy Holidays to you and your family too!

      Reply
  6. Sandra Sim @ Foodmanna says

    December 19, 2013 at 11:05 pm

    Now I know how to use the polenta that’s sitting on the cupboard for so long.

    Reply
    • Lokness says

      December 23, 2013 at 2:11 pm

      Haha…. Hope you enjoy it! Happy Holidays!

      Reply

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Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
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