Sweet Potato Polenta
Vegetables / 11
2 1/2 lb Red Garnet Yams -- in 1 inch pieces 1 3/4 c Polenta (fine corn meal) 5 1/2 c Vegetable stock 1 ts Salt 1 sm Chipotle pepper -- stemmed, seeded, chopped 3/4 c Yellow onion -- finely chopped 1 1/2 ts Fresh garlic, minced 1/2 ts Fresh rosemary, minced 1 tb Olive oil 6 tb Honey 1/2 ts Salt 1/2 ts Pepper 2 c Corn kernels -- (fresh or frozen) 1 pt Whole Foods Salsa Bring stock, chipotle, salt to a boil. Add yams, simmer until tender. Strain yams, saving broth. Puree yams with 2 cups liquid. In a medium saucepan, saut SectionsAbout Us© Quench Magazine |