Sweet Potato Polenta

2 sweet potatoes, baked, peeled and meat pureed in food processor
2 cups heavy cream
2 cups water
3/4 cup cornmeal
2 Tbs. brown sugar
Handful shredded asiago
Salt and pepper

Yields 6-8 servings.

Bring the heavy cream and water to a boil. Reduce heat to medium. Slowly add the cornmeal, stirring constantly. Cook over low heat for 15 minutes, stirring regularly. Add pureed sweet potato, brown sugar and cheese, combine well. Finish with a dab of butter and season with S&P.

For some reason, the sweet potato puree adds a silkiness to the polenta that I don't get when just adding cheese. If you don't got asiago, use romano or parmigiano.

The ratios of liquid to cornmeal for polenta are 3:1 for very firm (for frying or grilling); 4:1 for medium firm polenta and 5:1 for soft, mashed potato consistency.

We use this polenta at Tuskie's a lot with game meats, Duck, and veal.

Source of recipe: Mire Poix