Caitlin Bensel
Hands-On Time
20 Mins
Total Time
1 Hour 5 Mins
Serves 6

If you’re looking for a new creamy polenta recipe, look no further. Polenta gets a major flavor (and nutritious!) upgrade with the addition of roasted sweet potatoes and garlic. A whole head of garlic roasts wrapped in aluminum foil while the sweet potatoes become tender in the oven. The result? A creamy garlic paste as smooth as butter, stirred into polenta along with the roasted sweet potatoes, for the creamy polenta recipe of your dreams. A topping of crispy sage or rosemary leaves will really knock it out of the park. File this under Thanksgiving side ideas and all fall recipe cravings.

How to Make It

Step 1

Preheat oven to 425°F. Place potatoes on a rimmed baking sheet and poke holes with a fork. Rub with 1 tablespoon oil.

Step 2

Cut off ¼ inch from top of garlic head to expose cloves; place on a large piece of foil. Drizzle garlic with 1 tablespoon oil; season with a pinch each salt and pepper. Wrap in foil and place on baking sheet with potatoes. Bake until potatoes are tender when squeezed, 40 to 45 minutes.

Step 3

Cut potatoes lengthwise; scoop flesh into a bowl. Unwrap garlic and squeeze cloves into bowl. Mash potatoes and garlic together and set aside.

Step 4

Line a plate with paper towels. Heat remaining 2 tablespoons oil in a small skillet over medium-high. Add rosemary and fry until crispy, about 10 seconds. Using a slotted spoon, transfer rosemary to plate, reserving oil in skillet. Season rosemary with a pinch of salt.

Step 5

Bring 6½ cups water and 1 teaspoon salt to a boil in a large saucepan over medium-high. Gradually whisk in polenta; reduce heat to medium-low and cook, stirring constantly, until polenta is tender and mixture thickens, about 5 minutes. Fold in sweet potato mixture, reserved oil, remaining 1 teaspoon salt, and several grinds black pepper. Top with fried rosemary.

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