| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Eat-lf mail, Grains, Holidays, Low fat, Potatoes |
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <reggie@reggie.com>
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 <reggie@reggie.com> on Dec 02,
1999, converted by MM_Buster v2.0l.
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