BLACK BEAN AND SWEET POTATO STEW WITH CHILIES AND POLENTA TRIANGLES
Categories Soup/Stew Bean Onion Pepper Sauté Stew Vegetarian High Fiber Sweet Potato/Yam Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
- Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
- Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles.
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
PAN ROASTED VENISON WITH CRUSHED BLACKBERRY-ANCHO CHILE SAUCE AND SWEET POTATO-TOASTED PINE NUT POLENTA
Steps:
- Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
- Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
- Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
- Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
- Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
- Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
- Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
- Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.
POTATO POLENTA
From Lidia's Italy, this sounds so rich and delectable! Authentic dish from the Trentino-Alto Adige region of Italy
Provided by under12parsecs
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
- In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
- When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.
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.
POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE
I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.
Provided by A la Carte
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, drain, mash roughly.
- Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
- Shape potato mixture into 6 patties.
- Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
- Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
- Top potato cakes with extra salsa, artichoke puree and salam strips.
- *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.
Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8
CARAMELIZED ONION-POTATO-POLENTA PIZZA
Polenta as a crust adds great texture and flavor to this homemade pizza, topped with caramelized onions, fontina cheese and potato slices.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 15
Steps:
- Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal. In 2-quart saucepan, mix 1 cup cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
- Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Stir in olive oil until smooth. Spread hot polenta in 11-inch round on cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized. In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1/8 teaspoon salt and the pepper.
- Heat oven to 450°F. Bake crust 20 minutes. Spread pizza sauce over crust; spoon caramelized onions evenly over sauce. Top with potatoes and cheese. Bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with oregano.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
POLENTA, CAPSICUM & SWEET POTATO MUFFINS
Recipe by go for your life extracted from the Herald Sun, a great low-fat savoury muffin, great to serve with soup or chilli.
Provided by Mandy
Categories Lunch/Snacks
Time 30m
Yield 10 muffins
Number Of Ingredients 9
Steps:
- Combine flour, polenta, chives, parsley, capsicum & sweet potato in a bowl.
- Mix the egg & milk together & add to the dry ingredients.
- Combine well and then spoon into lightly greased muffin pans.
- Bake at 200.C for approx 15-20 mins.
Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.4, Sodium 114.3, Carbohydrate 17.7, Fiber 1.7, Sugar 2.8, Protein 3.2
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