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SWEET POTATO POLENTA WITH TEXAS SAUCE
Sweet Potato Polenta with Texas Sauce
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INGREDIENTS
- Servings: 6
- 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.
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