Hawaiian Sweet Potato PolentaPosted by: Carolyn Jo - July 7, 2001
Bake, boil or microwave an 8 oz. sweet potato; cool enough to handle, peel and mash, but don't puree.
Bring to a rapid boil 1 cup pineapple-orange juice and 2 cups water. While stirring, gradually pour in 1 cup corn meal. Reduce heat to low and stir until it thickens. Remove from heat and stir in 1/4 cup tabouleh (cracked bulgar wheat - optional) and the sweet potato. Mix thoroughly. Pour into glass baking dish (I use a 9" Pyrex pie plate) and refrigerate until set firm. Cut into squares and freeze.
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