Sweet Potato Polenta

• 2 1/2 pounds garnet yams, in 1 inch pieces
• 1 3/4 cups polenta (fine corn meal)
• 5 1/2 cups vegetable stock
• 1 teaspoon salt
• 1 small chipotle pepper, stemmed, seeded, chopped
• 3/4 cup yellow onion, finely chopped
• 1 1/2 teaspoons fresh garlic, minced
• 1/2 teaspoon fresh rosemary, minced
• 1 tablespoon olive oil
• 6 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups corn kernels (fresh or frozen)
• 1 pint salsa

Bring stock, chipotle, salt to a boil. Add yams, simmer until tender. Strain yams, saving broth. Purée yams with 2 cups liquid.

In a medium saucepan, sauté onion, garlic, and rosemary in olive oil for 2 minutes. Add remaining cooking liquid and yam purée. Bring to a boil and whisk in polenta in a steady stream. Reduce heat slightly, cook until polenta pulls away from sides of pan, stirring constantly (20 minutes). Remove from heat.

Stir in honey, corn, season with salt, pepper. Pour into lightly oiled 13" X 9" pan. Refrigerate. When firm, cut into squares.

To reheat, place in 350°F oven for 15 minutes.

Serve with salsa.

Nutrition Info

Per Serving (8 oz): 175 calories, 4 g protein, 1.5 g fat (0 g saturated), 39 g carbohydrates, 0 mg cholesterol, 256 mg sodium