| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian |
1 |
Recipe |
INGREDIENTS
| 2 1/2 |
lb |
Red Garnet Yams in 1 inch pieces |
| 1 3/4 |
c |
Polenta (fine corn meal) |
| 5 1/2 |
c |
Vegetable stock |
| 1 |
ts |
Salt |
| 1 |
sm |
Chipotle pepper stemmed, seeded, chopped |
| 3/4 |
c |
Yellow onion finely chopped |
| 1 1/2 |
ts |
Fresh garlic, minced |
| 1/2 |
ts |
Fresh rosemary, minced |
| 1 |
tb |
Olive oil |
| 6 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Corn kernels (fresh or frozen) |
| 1 |
pt |
Whole Foods Salsa |
INSTRUCTIONS
Bring stock, chipotle, salt to a boil. Add yams, simmer until tender.
Strain yams, saving broth. Puree yams with 2 cups liquid. In a medium
saucepan, saut. onion, garlic, and rosemary in olive oil for 2 minutes. Add
remaining cooking liquid and yam puree. Bring to a boil and whisk in
polenta in a steady stream. Reduce heat slightly, cook until polenta pulls
away from sides of pan, stirring constantly (20 minutes). Remove from heat.
Stir in honey, corn, season with salt, pepper. Pour into lightly oiled 13"
X 9" pan. Refrigerate. When firm, cut into squares. To reheat, place in 350
oven for 15 minutes. Serve with salsa.
Nutritional information per serving (8 oz): 175 calories, 4 g protein, 1.5
g fat (0 g saturated), 39 g carbohydrates, 0 mg cholesterol, 256mg sodium
Exchanges: 2 fruits, 1/2 lean meat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”