|My ingredients: delicious cornmeal from East Fork Farm,|
a sweet potato, veggie broth (I love making my own stock,
but always keep some on hand for those long days), and
inspiration from my bff cookbook.
|Baking in handmade is easy, just heat it with the oven!|
Place the sweet potatoes, cornmeal, and seasonings in the pot.
|Pour heated broth on top of sweet potatoes and corn meal.|
|Stir it all together, making sure the cornmeal is well mixed with|
the sweet potatoes and the broth.
Comfort dinner on a rainy night accomplished.
|Easy prep and great comfort food meal in a warm, stoneware bowl on a rainy night.|
(inspired by the aforementioned InstaPost, and Judith Jones' recipe for "Baked Polenta with Vegetables",
in The Pleasures of Cooking for One, Alfred A. Knopf, 2009)
2 small sweet potatoes, peeled, steamed or boiled, and mashed with a bit of butter
2 cups vegetable broth
2/3 cup fine ground cornmeal
1/2 tsp salt
several grinds of pepper
I cooked this in one of my ceramic bakers, so I did not pre-heat the oven. If you're using pyrex or other baking dishes, you can pre-heat to 350 degrees.
Bring the vegetable broth to a light simmer, then turn off the heat.
Place the mashed sweet potatoes in the baker. Sprinkle the polenta on top, and add the salt and pepper. Pour the heated veggie broth on top, and stir carefully to fully blend.
Place the baker in a cold oven, then set the temp to 350. Bake for about 30 minutes, and check to see that the liquid has been absorbed. Let cool just slightly before spooning into a bowl. Grate a little pecorino on top if you like.
Also like many of my favorite recipes, I'm already thinking of what I can do with the leftovers...