Sweet Potato Polenta

This polenta is a Southwestern stunner. Sweet potato puree gets stirred right into the cornmeal as it cooks, turning ordinary polenta into something rich, orange, and deeply flavorful. A chopped chipotle pepper simmered in the broth adds smoky heat that hums underneath every bite.

Sautéed onion, garlic, and fresh rosemary build an aromatic base, while honey and corn kernels folded in at the end bring pops of sweetness and texture. Pour the whole thing into a pan, chill it until firm, then cut it into neat squares you can reheat whenever you need them.

Serve the warm squares with a generous spoonful of salsa on top. Vegetarian, make-ahead friendly, and the kind of side dish that upstages the main course.

Chef Tips

• Whisk the polenta into the boiling liquid in a slow, steady stream while stirring constantly. Dumping it in all at once creates lumps that are impossible to smooth out.
• Stir the polenta for the full 20 minutes. This isn’t optional. Under-stirred polenta is gritty, and there are no shortcuts.
• The squares reheat beautifully from the fridge. Make them a day ahead and warm them right before serving for a stress-free side dish.