Is there anything more perfect than sweet potatoes? Comfort food that has nutrition… yumm…
4 1/2 Cups water
1 sweet potato, diced
1 Cup stone ground yellow grits
1/3 Cup corn meal
1 tsp salt
1 TB black pepper
Whisk diced potato and grits to 3 1/2 Cups of tepid water. Heat to boiling then reduce heat to low. Whisk making sure to break up lumps. Simmer for 12 minutes, whisking occasionally to break up lumps.
Whisk in remaining 1 Cup of water, salt, pepper, and corn meal. Allow to thicken, stirring to break up lumps. Additional cook time is about 7 minutes depending on the coarseness of grits used. Taste check as some people like their polenta a little firmer or softer.
Remove from heat and whisk in 1/2 cup grated Romano cheese.
Polenta can be served soft this way or make into crispy cakes.
For Crispy Cakes:
Butter a 8 in sq baking dish, ceramic works well, and pour polenta into pan. Cover and chill until firm, about 2 hours. This polenta can be made up to 1 week ahead and kept covered inthe refigerator until you are ready to serve.
When you’re ready to serve the cakes, slice squares (the size of brownies) of cold polenta with a table knife. They will be firm bricks.
STOVE TOP: Heat fry pan on medium with 1 TB each grapeseed oil and butter. Place polenta cake in hot oil, four at a time, and fry for 4 minutes or until GBD (golden brown delicious). Flip and fry on the other side. Cover fry pan and let cook for 7 minutes. Remove from pan with slotted spatula.
OVEN or Toaster oven: Place cakes on cookie sheet or broiler pan. Heat broiler to high. Drizzle a mixture of 1 TB each grapeseed oil and melted butter over the tops of the cakes. Broil 5 miuntes until top is GBD but not smoking. Turn broiler off and allow caks to sit in the hot broiler for 15 minutes until heated through.