admin, September 18, 2012
1 cup finely diced onion
1 Tbsp olive oil
2 cloves garlic, minced
3 cups water or vegetarian stock
3/4 cup polenta
1 sweet potato roasted or grilled- cubed
sea salt and pepper to taste
1/2 cup toasted chopped pecans
Method
Heat a heavy skillet over medium heat. Add onion, olive oil and garlic. Reduce heat, stir and cook until onions begin to caramelize.
Add the water or stock and bring to a boil. Reduce heat to a simmer and gradually add polenta a few tablespoons at a time and whisk in. Stir constantly for 10 minutes or until the mixture begins to pull away from the sides of the pan. Add more stock/water if too thick. Fold in the sweet potato and almonds pour mixture on baking pan and let cool. Cut in squares and pan-fry until or grilled until crispy
