SWEET POTATO POLENTA WITH TEXAS SAUCE

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • Sweet Potato Polenta-
  • 2 tsp powdered chicken bouillon
  • 2 cups boiling water
  • 1 cup yellow cornmeal
  • 1 cup cold water
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup mashed, cooked sweet potatoes
  • 8 Tbsp. Grated parmesan cheese
  • Texas Sauce -
  • 3 tsp olive oil
  • 1 medium onion, chopped finely
  • 1/2 tsp minced garlic
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 lb mushrooms, thinly sliced
  • 1/2 cup white cooking wine
  • 1 14-16 oz. can petite diced 'Italian' tomatoes, undrained
  • 3 Tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  • Cook onion in 2 tsp oil, in a skillet over medium heat for 4 minutes. Add garlic, basil, oregano and red pepper, sauteing 1 minute. Increase heat to medium-high. Add mushrooms and cook for 2 minutes. Add 1/4 cup wine and cook for 3 minutes; sirring constantly. Add remaining wine, tomatoes, salt & pepper. Bring to a boil. Reduce heat and simmer for 40 minutes. Remove from heat and stir in parsley.
  • Preheat broiler. Remove polenta from your freezer. Lightly grease the top of your polenta with 1/2 tsp olive oil. Turn polenta onto a baking sheet. Now, lightly grease this side of your polenta with another 1/2 tsp olive oil. Cut into 6 wedges. Broil until golden, about 5 min.
  • Place each piece of polenta on serving plate and top with Texas sauce. Sprinkle with parmesan cheese. Makes 6 servings.

Notes

Categories: Side Dish  Southwestern US  Vegetable 
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