Looking for a variation of another starch this Thanksgiving? Try my sweet potato polenta from the Figs Table!
1 large sweet potato, peeled and diced
8 cups water
2 cups stone-ground yellow cornmeal
1 tablespoon maple syrup
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
Place the sweet potato and water in a large pot and bring to boil over high heat. Cook until very tender, about 20 minutes. Gradually pour in the cornmeal, whisking all the while and pressing down on the potato breaking it up, being sure some texture remains.
When the mixture begins to bubble, lower the heat to medium-low and cook until the cornmeal begins to thicken, about 10 to 15 minutes.
Slowly whisk in the remaining ingredients. Continue cooking until the polenta just begins to pull away from the sides of the pan.
Serve immediately and enjoy!