Rec. Roasted Sweet Potato Risotto

[marsha-tbay]

Roasted Sweet Potato Risotto

Makes 4 to 6 servings

Ingredients:

2 medium sweet potatoes

1/4 cup olive oil, divided

4 cups hot vegetable stock, divided

1/2 cup finely chopped onion

1 tablespoon minced garlic

1 1/2 cups arborio rice (12-ounce package)

3/4 cup white wine

1 tablespoon fresh rosemary

1 1/2 teaspoons thyme leaves

3 tablespoons butter

2 tablespoons grated Parmesan cheese

1 teaspoon salt

3/4 teaspoon black pepper

Preparation:

Preheat oven to 350 degrees F.

Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Purie in a food processor with 1/4 cup chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil and sauti onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2 to 3 minutes stirring frequently. Stir in wine.

Cook, stirring until completely absorbed. In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato purie, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.

Source: North Carolina Sweet Potato Commission and posted on Chef to Chef

 

[bvlaurence]

Since you're talking about sweet potatoes--sweet potato polenta

Sweet Potato polenta
Yields 6-8 servings.
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

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 parmeggiano.

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.

From a VA restaurant

 

[marsha-tbay]

Someone asked for more polenta recipes, I hope they see this. Sounds really good, thank you.

 

[angak]

This sounds so good. Thanks Marsha