Sweet Potato Polenta Food

SWEET OR SAVORY POLENTA CAKE

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.

POLENTA SWEET POTATO FRIES WITH HERBY DIP

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.

SWEET POTATO POLENTA

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.

SWEET POTATO PONE

Steps:

• Preheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.
• Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.
• To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners' sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.

POTATO POLENTA

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.