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Sweet Potato Polenta

2 1/2 lb red garnet yams, cut in 1 inch pieces
1 3/4 cup polenta
5 1/2 cup vegetable stock
1 tsp salt
1 chipotle pepper, stemmed, seeded, chopped
3/4 cup yellow onion, finely chopped
1 1/2 tsp fresh garlic, minced
1/2 tsp fresh rosemary, minced
1 Tbsp olive oil
6 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
2 cups corn kernels
1 pint salsa

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, sauti 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.


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