CONTEST SIDE DISH: Sweet Potato Polenta

SWEET POTATO POLENTA
Adapted by BumbleBeeBoogie

2-1/2 pounds red garnet yams, peeled, cut in 1 inch dice
1-3/4 cups yellow or white polenta
5-1/2 cups vegetable stock
1 teaspoon salt
1 chipotle pepper, stemmed, seeded, finely chopped
3/4 cup yellow onion, peeled, chopped
1-1/2 teaspoon fresh garlic cloves, peeled, minced
1 tablespoon fresh rosemary, chopped, or 1/2 teaspoon dried
2 tablespoons extra virgin olive oil
6 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups fresh or frozen corn kernels
1 pint salsa of choice

Bring the stock, chipotle, salt to a boil in a large saucepan. Add the yams; simmer until tender.

Strain the yams, saving the broth. In a blender or food processor, puree the yams with 2 cups of the cooking liquid.

In a large saucepan, saute the onion, garlic, and rosemary in 1 tablespoon of the olive oil for 2 minutes. Add remaining cooking liquid and the yam puree. Bring the puree to a boil; whisk in the polenta in a steady stream. Reduce the heat; cook, stirring constantly with a long wooden spoon (to avoid your hand being burned from the polenta bubbling and spurting), for about 15 to 20 minutes until the polenta thickens and pulls away from the sides of pan. Remove from the heat. Stir in the remaining 1 tablespoon of olive oil, honey, corn, and season with the salt, pepper.

Pour the polenta mixture into lightly oiled 13" X 9" pan. Refrigerate. When firm, cut into squares.

To reheat, place the uncut polenta in the pan in a 350 degree F. oven for 15 minutes, or reheat covered in a microwave oven for 1 minute. Serve topped with the salsa.