The photos of the next couple recipes I am going to post (including this one) are far from stellar. The budding snobby food blogger inside me wants to not post them, but the food was just too good not to. First up, Sweet Potato Asiago Polenta. Ohmigod so good. The sweet potatoes add a ton of nutrition too. To make this weeknight-friendly, I baked and pureed the sweet potatoes over the weekend when I had more time and just stored it in the fridge ’til I needed them. This was a perfect accompaniment to other such ugly food as my Italian Breaded Steak and Italian Beans with Tomatoes, coming up soon.
Sweet Potato Asiago Polenta
Recipe by Just the Tip / Inspired by Aunt Cookie
Here’s what I used:
- 2 medium/large sweet potatoes
- 1 cup milk or half and half
- 3 cups chicken broth and/or water
- 3/4 cup cornmeal/polenta
- 2 tbsp brown sugar
- 1/4 cup shredded asiago cheese
- salt and pepper
- 1 tbsp butter
Here’s what I did:
- Preheat the oven to 350. Peel and cube the sweet potatoes (1/2-1″ dice) and lay out in a single layer on a baking sheet. Drizzle with a couple of tsp of olive oil and sprinkle with salt and pepper. Roast until very tender, between 30-45 minutes. Once tender, allow to cool for a couple of minutes, then puree in a food processor (or mash very well by hand).
- Bring the half and half, chicken broth, and water to a boil in a large, preferably tall, pot. Season with a good pinch of salt, reduce to medium, and slowly sprinkle in the polenta, whisking the entire time. Once incorporated, switch to a wooden spoon and continue to stir until it starts to thicken. Reduce heat to low for 30-40 minutes, stirring regularly.
- Add the sweet potato, brown sugar, and asiago. Combine well. Season with salt and pepper, to taste, and a pat of butter.