Sweet Potato and Miso Polenta

This creamy polenta manages to still taste utterly delicious and rich without the addition of any dairy. Thanks to umami-rich miso paste and a couple of dried spices we all have in our cupboards, you can transform a simple bowl of food into something spectacular

Ingredients

• 4¼ cups water
• 1 cup polenta
• 1 tablespoon plus 2 teaspoons miso paste
• 2 medium sweet potato
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 2 green onions, chopped, to garnish (optional)
• Sesame seeds, to garnish (optional)

Directions

1. In a medium saucepan, bring water to a boil.
2. Place the sweet potato directly onto the oven racks and cook until soft. About 25-30 minutes. Allow to cool for 10 minutes then peel and mash the flesh. 
3. Add polenta gradually and whisk until there are no lumps.
4. Lower the heat to low and cook, uncovered, until the mixture thickens, about 20 to 25 minutes.
5. It is important to stir the polenta every five minutes or so to ensure that the bottom of the pan does not burn.
6. Turn off the heat and add the miso, garlic powder, and ground ginger. Whisk to combine. Serve immediately and garnish with green onions and sesame seeds, if using.