Creamy Sweet Potato Polenta
When I went to Chicago in March, I had a amazing polenta experience at Heaven on Seven. When I saw the organic polenta on the Bob’s Red Mill site, I knew that I needed it so I could recreate this magical food experience. The restaurant actually posts the recipe, but it was way too indulgent for me to be able to justify making it at home. So I made some healthy swaps and veganed up the recipe so I could eat a huge pile of it! Be sure to enter the giveaway that’s been running (I’ve included the Rafflecopter again, just in case :)) to win the polenta I used today, along with hazelnut flour, TVP, and date sugar (recipe coming Friday!).
Normally, I can’t condone carb on carb action – this is one of my exceptions. Sweet potatoes obviously add sweetness but also added a creaminess and a richness that makes you not even miss heavy cream or butter. I oven roasted the potatoes in some maple syrup, which really amped up the flavor and tied the two starches together. I only “mostly mashed” the potatoes, so there would be surprise bites of potato pieces. I didn’t want photographic proof that I did this, but I grated some cheddar cheese on top when I served it – SO amazing! Nothing like a little sweet and savory for dinner. I wish I had bought some collard greens, because I think some spicy greens would’ve been amazing along side this.
This was my first experience making polenta, and I’m pretty certain only my second time eating it. Bob’s site has several polenta options, which I’m sure each bring something unique to the table (ha! I’m so punny). I went with this particular variety simply because it was organic and I had no idea what I was getting in to. It’s a little on the coarse side, but once cooked through it provided a lovely texture and wasn’t gritty, which is a complaint I often hear about polenta. It does take a little while to prepare, but it was a seriously amazing ingredient to work with. I foresee myself quickly using up the rest of the bag and buying many, many more.
- 2 sweet potatoes
- ¼ c pure maple syrup
- 3 c water
- 1 ¼ c milk of choice (I used unsweetened almond milk)
- 1 c Bob’s Red Mill polenta (certified GF varieties available)
- ½ tsp butter extract (optional)
- salt, pepper, and extra maple to taste
- Preheat oven to 375°F. Spritz a glass baking dish (I used a 9×13”) with nonstick spray.
- Peel potatoes and chop into ~ 1 – 2 inch pieces. Toss with maple syrup and bake, covered, for 45 minutes until very soft.
- Meanwhile, bring the water and milk to a near-boil. Stir in the polenta and cook until thickened, about 30 minutes.
- Roughly mash the potatoes (or puree in a food processor if you don’t want any potato chunks) and stir into the polenta. Add extra syrup, if desired, along with salt and pepper to taste. Once combined, cook a few minutes longer to allow the flavors to combine.
- Serve hot.
For a sweet and savory combo, grate some cheddar cheese over the top.
Serves 8 as a side dish or about 4 very large portions.
I received a free package of polenta from Bob’s Red Mill for the purpose of reviewing and an additional for the giveaway. As always, all opinions are my own.