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!