Smooth and creamy sweet potato polenta
with a hint of maple.
Sweet Potato Polenta
1 large sweet potato, peeled and diced
8 cups water
2 cups stone-ground yellow cornmeal
1 tablespoon maple syrup
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
- Place the sweet potato and water in a
large pot and bring to a boil over high heat. Cook until very
tender, about 20 minutes.
- Gradually pour in the cornmeal, whisking
all the while and pressing down on the potato to break it up,
being sure some texture remains.
- When the mixture begins to bubble lower
the heat to medium-low and cook until cornmeal begins to thicken
about 10 to 15 minutes.
- Slowly whisk in remaining ingredients.
Continue cooking until the polenta just begins to pull away from
the sides of the pan. Serve immediately.
Serves 6.
