Sweet Potato Polenta Recipes
POLENTA SWEET POTATO FRIES WITH HERBY DIP
Looking for an easy snack or side dish? You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
- Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce - this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 2.5 milligram of sodium
SWEET OR SAVORY POLENTA CAKE
This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.
Provided by westcoastgirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
- Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g
SWEET POTATO POLENTA
Provided by Nicole Cline
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place sweet potato on a sheet pan and cook for 50-60 minutes, until potato is cooked through. Use a fork to test tenderness.
- Peel skin off the potato once it is cool.
- Place potato in a food processor (according to your food processors instructions) and run the processor until it is pureed. Set potato aside.
- In a medium sauce pan, bring milk and water to a boil.
- Reduce heat so liquid is simmering. Add polenta, salt and pepper. Stir frequently until mixture becomes thick, about 25 minutes.
- Add pureed sweet potato, cinnamon, nutmeg and brown sugar and mix well. Cook for an additional five minutes.
- Remove sauce pan from heat and add cubed butter.
- Line a 9×5 inch pan with wax paper and spread hot polenta out evenly over pan. Allow to sit for 5 minutes. Cut into desired shape and serve immediately.
Nutrition Facts : ServingSize 1/2 cup, Calories 101, Sugar 4.1 g, Sodium 24.8 mg, Fat 4.1 g, SaturatedFat 2.4 g, Carbohydrate 14.3 g, Protein 1.9 g, Cholesterol 14.3 mg
SWEET POTATO POLENTA
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, though...it seems that people like it the way it is. Enjoy!
Provided by Aunt Cookie
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the heavy cream and water to a boil.
- Reduce heat to medium.
- Slowly add the cornmeal, stirring constantly.
- Cook over low heat for 15 minutes, stirring regularly.
- Add pureed sweet potato, brown sugar and cheese, combine well.
- Finish with a dab of butter and season with S+P.
CREAMY SWEET POTATO POLENTA
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the sweet potatoes to a large pot, cover with water and add 1 tablespoon salt. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and puree the potatoes in a food processor until smooth.
- Bring the heavy cream and 2 cups water to a simmer in a saucepan over medium heat. Slowly whisk in the polenta and garlic powder. Reduce the heat to low and continue to cook, stirring occasionally, until the polenta is smooth and cooked through, about 15 minutes. Stir in the sweet potato puree and cheese until well combined. Season with salt and pepper.
More about "sweet potato polenta recipes"
SWEET POTATO POLENTA BITES WITH THYME-MARINATED …
From karalydon.com
Reviews 27Estimated Reading Time 4 minsServings 32
- Preheat oven to 375 degrees. Pierce holes in sweet potatoes using a fork. Place potatoes on a baking sheet and bake for 45-60 minutes, or until fork-tender. Let cool.
- In a medium saute pan, add olive oil over medium high heat. Add mushrooms and cook until they begin to caramelize (about 5 minutes).
ROASTED GARLIC AND SWEET POTATO POLENTA | CREAMY …
From realsimple.com
4/5 (11)Total Time 1 hr 5 minsServings 6Calories 287 per serving
- Preheat oven to 425°F. Place potatoes on a rimmed baking sheet and poke holes with a fork. Rub with 1 tablespoon oil.
- Cut off ¼ inch from top of garlic head to expose cloves; place on a large piece of foil. Drizzle garlic with 1 tablespoon oil; season with a pinch each salt and pepper. Wrap in foil and place on baking sheet with potatoes. Bake until potatoes are tender when squeezed, 40 to 45 minutes.
- Cut potatoes lengthwise; scoop flesh into a bowl. Unwrap garlic and squeeze cloves into bowl. Mash potatoes and garlic together and set aside.
- Line a plate with paper towels. Heat remaining 2 tablespoons oil in a small skillet over medium-high. Add rosemary and fry until crispy, about 10 seconds. Using a slotted spoon, transfer rosemary to plate, reserving oil in skillet. Season rosemary with a pinch of salt.
MOM'S MAYAN SWEET POTATO POLENTA BAKE - AMBITIOUS …
From ambitiouskitchen.com
4.8/5 (4)Total Time 1 hr 25 minsCategory Dinner, VegetarianCalories 218 per serving
- Make the sauce: Add tomato sauce, water, chili powder, cumin, oregano, salt and cayenne pepper to a medium saucepan and place over medium heat. Bring to a low boil then reduce heat to low and simmer for 15 minutes or until tomato sauce thickens up a bit.
- Saute the onions and peppers: In a separate skillet, heat 1 teaspoon of olive oil over medium high heat. Once oil is hot, add in garlic, onion and red pepper. Saute for 5-7 minutes or until onions are translucent and peppers are tender. Remove from heat and set aside.
- To make the bake: In a separate medium bowl, add in polenta and a few tablespoons of water. Use your hands to mash the polenta and break it up again. Transfer to prepared pan and press into the bottom of the pan, creating a base for the bake.
SWEET POTATO AND CHEDDAR POLENTA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4-5Energy 234 CaloriesCarbohydrate 23 gFat 11 g
SWEET POTATO POLENTA BAKE - ANCIENT HARVEST
From ancientharvest.com
10 BEST SWEET POLENTA RECIPES | YUMMLY
From yummly.com
BARBECUE CHICKPEA & SWEET POTATO POLENTA BOWLS ...
From connoisseurusveg.com
5/5 (2)Total Time 30 minsCategory EntreeCalories 491 per serving
- Coat the bottom of a medium saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté until very fragrant, about 1 minute more.
- While the barbecue simmers, place polenta grits, 2 cups of water, and milk into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 15 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes. Season with salt and pepper to taste.
- Divide the polenta into bowls, then top with the chickpea and sweet potato barbecue. Drizzle with tahini and sprinkle with scallions. Serve.
BAKED POLENTA & SWEET POTATOES - VEGGIECUREAN
From veggiecurean.com
5/5 (1)Estimated Reading Time 1 minServings 6Total Time 45 mins
- Brush both sides of polenta roll and sweet potato slices with 1 tablespoon olive oil and arrange on prepared sheet.
- Bake until polenta and sweet potatoes are crusty (about 20 minutes), turning over after about 10 minutes.
SWEET POTATO POLENTA WITH CHIMICHURRI BRUSSELS SPROUTS
From yupitsvegan.com
4/5 (2)Total Time 55 minsCategory DinnerCalories 316 per serving
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone pan liner.
- Cut off the stem part of each Brussels sprout, and then cut in half lengthwise, discarding any outer leaves that fall off.
- Toss the sprouts with just a small drizzle of olive oil (optional - I can vouch that they will turn out when made without oil) and spread them out on the baking sheet. Sprinkle with salt and pepper.
- Cook for 25-30 minutes (approximate, and will vary with the size of the Brussels sprouts), until tender inside and browned on the cut side.
PARMESAN & POLENTA OVEN BAKED SWEET POTATO FRIES - THIS ...
From thismessisours.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 55 mins
- Preheat the oven to 400°F. Fill a large mixing bowl with water and a clean towel for drying. Set aside.
- Cut each sweet potato lengthwise into 1/4-inch-thick disks, then cut these disks lengthwise into 1/4-inch-thick sticks. Try to keep your cuts uniform so the potatoes cook evenly. Place the fries in the bowl of water, agitating them in the water with your hands for 10-15 seconds so that some of the starch from the potato is removed. Place the potatoes on the clean towel and dry thoroughly before transferring to a gallon sized plastic storage bag.
- Drizzle the oil, over the sweet potatoes and seal the bag. Shake to completely coat the fries with oil then add the polenta, cheese, pepper and garlic powder into the bag with the potatoes and seal shut. Shake vigorously until the fries are coated with the mixture.
- Divide the fries between two parchment lined baking sheets making sure that they are not overlapping one another. Bake undisturbed for 30-40 minutes until golden brown and crispy.
POLENTA WITH SWEET POTATOES - PREVENTION
From prevention.com
Cuisine ItalianEstimated Reading Time 1 minServings 8Total Time 1 hr 7 mins
- Whisk in the water and salt. Cook, stirring, over medium-high heat for 5 minutes, or until the polenta thickens.
BAKED SWEET POTATO POLENTA BITES - BELLY RUMBLES
From bellyrumbles.com
Cuisine American, AustralianTotal Time 8 hrs 25 minsCategory Canapés &AmpCalories 167 per serving
- In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed. It is important that the polenta has absorbed all the liquid and the mixture is stiff and thick.
- Remove pan from heat and stir through sweet potato, gruyere, butter and thyme. Add salt and pepper to taste.
SWEET POTATO-POLENTA GALETTES RECIPE - JACQUES PéPIN ...
From foodandwine.com
Servings 30
- Lightly oil a jelly-roll pan or other shallow-rimmed baking sheet. In a bowl, combine the cornmeal with 2 cups cold water and set aside to soak.
- Put the sweet potatoes in a medium saucepan, cover with cold water and bring to a boil. Boil the sweet potatoes until they are very soft, about 20 minutes. Drain well and pass them through the fine disk of a food mill. Alternatively, mash the sweet potatoes by hand until smooth. (You should have about 1 1/4 cups.)
- In another medium saucepan, bring 2 cups of water to a boil. Add 2 tablespoons of the butter, 1 teaspoon salt, 1/2 teaspoon pepper and the cornmeal mixture. Bring to a boil, reduce the heat to moderately high and cook, stirring often, until the mixture is very thick, 6 to 8 minutes. Remove from the heat and stir in the sweet potato puree. Season with salt and pepper. Spread the mixture on the prepared baking sheet in an even 2/4-inch-thick layer and cover with wax paper. Refrigerate until firm, at leas 1 hour.
- Using a round or oval 2- to 3-inch fluted cookie cutter, stamp out the galettes. Alternatively, the sweet potato mixture can be cut into 2-inch squares with a knife.
POLENTA AND SWEET POTATO MASH WITH MUSHROOM SAUCE | …
From forksoverknives.com
4.2/5 (3)Total Time 35 mins
WARMING SWEET POTATO AND MUSHROOM POLENTA WITH TOMATOES
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Estimated Reading Time 1 min
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