Half & Half


Half & Half


Half & Half


Sweet Potato Polenta | Just Eats with Chef JJ

Source: Powerhouse Productions / CLEO TV


  • 1 cup water
  • 1 cup low-sodium (or no-salt) vegetable broth
  • 1⁄2 cup dry polenta
  • 1⁄2 pound sweet potatoes
  • 1 ounce goat cheese
  • 2 tablespoons heavy cream
  • Salt and fresh ground black pepper (to taste)
  • 2 tablespoons cubed unsalted butter


For Sweet Potato Polenta

  1. Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally.
  2. Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so.
  3. Drain and mash with the goat cheese and heavy cream. Sweet potato mixture should be fairly smooth. When the sweet potatoes and polenta are done, stir together until well combined. Stir in the butter and season with salt and pepper. Serve with the lamb shanks.