Neither chard nor sweet potatoes were in this week’s Local Box, but they’d kept well from weeks past. So tonight, in need of an easy, warming dinner, I combined some old recipes to come up with this: Creamy Green Polenta with Roasted Sweet Potatoes. Here’s how:
- First, I rinsed the sweet potatoes, cut them into wedges, tossed in olive oil, salt, and pepper, and roasted for 40 minutes at 425°, turning halfway through. I laid these on cooling racks when they were done.
- While the sweet potatoes roasted, I brought a big pot of water to boil, then threw in stemmed, coarsely chopped chard and two peeled cloves of garlic. After about 5 minutes, I pulled those out of the water with a slotted spoon and liquified them with an immersion blender (though a food processor or blender would work fine, too).
- Next, I brought some of the cooking water from the chard back to a boil, this time in a medium pot, and added a couple of tablespoons of butter. When that boiled, I whisked in polenta and cooked until the polenta had a nice mouth-feel. Then I stirred in the whizzed chard, added some parmesan and other cheese we had around, and salted to taste.
- We served it up in bowls, as pictured, and followed it with a salad of Local Box Bibb lettuce and arugula in a flavorful vinaigrette.
What have you eaten out of your Local Box this week?