More Great Recipes: Side Dish | Southwestern US | Vegetable

Sweet Potato Polenta with Texas Sauce

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Member since 2007

Serves 6 | Prep Time | Cook Time


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

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.

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