Sweet Potato Polenta

by angelika on January 25, 2012

As promised, the ideal side for my last post of black eyed peas and braised kale, sweet potato polenta. What I love about this particular rendition of polenta is that it is made with broth, and not cream and milk. The polenta is lighter, healthier, and vegan. (if you don’t finish it with butter, which I did) The sweet potato increases the creaminess a lot, and makes it a very cool shade of orange. This was a huge hit in our house, with adults and little people alike. 
Sweet Potato Polenta
makes 4 servings
1 sweet potato, baked and cooled
1 cup polenta grits
5 cups vegetable broth
2 tablespoons butter (optional)
Bake the sweet potato at 375º until tender. Usually about 20 minutes. Let it cool, then peel and cube. 
Heat the vegetable broth in a saucepan, when it comes to a boil add the polenta and whisk continuously. When the polenta thickens, about 10 minutes, you can switch to a wooden spoon. You want to stir very frequently.

 When the polenta is thick and creamy stir in the cubed sweet potato. Taste for salt, and add some if the broth wasn’t salty enough. Stir in a touch of butter, if you are using it. 
Serve the polenta warm and creamy, or put it in a square pan and bake it a bit. If you want a firm polenta you have to dry this recipe out some. I would bake, in a parchment lined pan,  at 350º for about 15 minutes, then cool. You can then cut out wedges and fry or grill them. We served this polenta on the side of black eyed peas and braised kale, and it was extraordinary. 
A votre santé! 

{ 5 comments… read them below or add one }

John Zocco June 11, 2012 at 5:41 am

First, let me say how much I love your blog. The recipes are great and the pictures are very helpful. Now about this recipe. Why the butter? Aren't you advocating a plant based diet? How about using extra virgin olive oil instead? Thank you.

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Angelika June 11, 2012 at 3:16 pm

Hi John, thanks so much for the compliment! Olive oil would be an acceptable substitute if you don't want to eat butter, the reason I added butter was purely taste based. I am not a vegan, but I do recommend eating dairy from small family farms so that you can be sure the animals were treated well. I live on a country road with fresh eggs, goat milk and dairy milk all provided by my neighbors. I know how the animals were fed and treated, so I feel ethically good abou the dairy. I use EVO 90% of the time, but sometimes the flavor of butter really helps a recipe shine. I try to stay away from processed foods, but in this case I think the earth balance buttery spread would be a better compliment to the recipe flavors, while remaining vegan.

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John Zocco September 3, 2014 at 4:58 am

it took me over two years to reply, but I guess better late than never. Somehow I put your recipe in my MacGourmet Deluxe and it got corrupted, so I looked it up again and saw the comment I made in June, 2012. I have made this recipe a few times and it’s one of my favorites. I’m allergic to dairy, so I use good quality EVO. I commend you highly on your way of living and your blog is awesome. Thank you very much!

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