Do you love sweet potatoes? I do. There is something so comforting about a nice roasted, caramelized, brown around the edges little chunk of orange-y goodness.
I came across a great blog called Cafe Delites when I was searching for a new way to make sweet potatoes. Karina has tons of healthy and delicious recipes posted. Just browsing for a few minutes I have found so many that I can’t wait to try.
This recipe is so many kinds of delicious! The Hubs raved about them and they were so easy to make. They are sweet and savory and buttery and garlicky and so so good. I honestly could make a meal of just these alone.
Please check out the recipe and make these! And while you are there, get lost in all the recipes that Karina has to offer.
So, the Cheesy Polenta that I made the other night to go with the Oven Baked Cranberry Maple Crusted Chicken was so good and I had leftovers. Yay!
The polenta was really soft and creamy when I served it for dinner. I knew that it wouldn’t reheat and have the same creamy texture so I smashed it into a loaf pan, covered it with plastic wrap, and stuck it in the fridge.
The next morning I had a beautiful loaf of polenta that was the perfect consistency to slice and fry up in a little butter with an egg on the side.
Not the lowest calorie breakfast but SO good!
Here is the recipe for the Cheesy Polenta. Enjoy!
1 clove garlic, minced
1 T avocado oil (I like to use avocado oil for sautéing as it has a higher smoke point than olive oil)
1 cup polenta
1 cup milk (I suggest using whole fat milk or heavy cream or a mixture of both. Non fat milk will not result in a creamy mouth feel)
1-2 cups chicken stock
2/3 cup Parmesan cheese*
In medium saucepan sauté the garlic for one minute. Add the milk and one cup of the chicken stock and bring to a boil.
Add the polenta and whisk until polenta is thick and bubbly. Continue whisking and adding stock as needed until polenta is soft and creamy.
Stir in the Parmesan cheese.
*You can substitute any cheese of your choice to suit whatever you are serving it with. This is a pretty versatile recipe!