Sweet Potato Polenta

Categories: Eat-lf mail, Grains, Holidays, Low fat, Potatoes
Yield: 6 servings

1 1/2 lb Sweet Potatoes
2 1/4 c Nonfat Milk
2 c Water
3/4 ts Cinnamon
1/2 ts Nutmeg
1 c Polenta; Or Cornmeal
3/4 ts Salt; Optional

Tiny bits of orange potato add flavor and texture to the golden cornmeal.

Preheat oven to 400F. In a nonstick baking pan, bake potatoes until tender,
45 min to 1 hr, depending on size and shape of potatoes. Remove potatoes
and set aside until cool enough to handle. Using a spoon, scoop flesh into
a bowl, and mash lightly with 1/4 C of the milk. Set aside.

In a large pot, combine remaining milk, water, cinnamon, and nutmeg. Whisk
in polenta. Bring mixture to a boil, then reduce heat and simmer, stirring
frequently, about 20 min, until polenta is thick enough for a spoon to
stand upright in it. Stir mashed potato into polenta, mixing well.

Makes about 6 C.

This was very tasty, quick and easy to prepare. We wouldn't hesitate to
serve it to company.

Tested for you by Reggie & Jeff Dwork

NOTES : Cal 201.8 Total Fat 0.6g Sat Fat 0.1g Carb 42.5g Fib 4.3g Pro 6.3g
Sod 327mg CFF 2.7%

Recipe by: Veggie Life, Jan 1997

Posted to EAT-LF Digest by Reggie Dwork on Dec 02,
1999,
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