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
Instructions
Preheat oven to 375°F. Spritz a glass baking dish (I used a 9x13”) 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.
Notes
This polenta is creamy – think like mashed potatoes. 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.