Rating: 3.5 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings

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.

Gallery

Credit: Caitlin Bensel

Recipe Summary test

hands-on:
20 mins
total:
1 hr 5 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

287 calories; fat 9g; fiber 6g; protein 4g; carbohydrates 38g; sodium 883mg; sugars 3g.
Advertisement