FAST, HEALTHY, AND FULL
OF FLAVOR. THIS MONTH:
ROASTED GARLIC AND
SWEET POTATO POLENTA
By Ananda Eidelstein
Better
for You
ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR,
5 MINUTES
SERVES 6
1 lb. sweet potatoes
(3 small potatoes)
4 Tbsp. olive oil, divided
1 head garlic
2 tsp. plus 2 pinches
kosher salt, divided
Freshly ground
black pepper
1 Tbsp. fresh rosemary
leaves or 6 small fresh
sage leaves
1½ cups instant polenta
PREHEAT oven to 425°F.
Place potatoes on a
rimmed baking sheet and
poke holes with a fork.
Rub with 1 tablespoon oil.
CUT off ¼ inch from top
of garlic head to expose
cloves; place on a large
piece of foil. Drizzle garlic
with 1 tablespoon oil;
season with a pinch each
salt and pepper. Wrap in foil
and place on baking sheet
with potatoes. Bake until
potatoes are tender when
squeezed, 40 to 45 minutes.
Find more recipes using the
superfood at realsimple.com/
sweetpotatoes.
CUT potatoes lengthwise;
scoop flesh into a bowl.
Unwrap garlic and squeeze
cloves into bowl. Mash
potatoes and garlic
together and set aside.
LINE a plate with paper
towels. Heat remaining 2
tablespoons oil in a small
skillet over medium-high.
Add rosemary and fry until
crispy, about 10 seconds.
Using a slotted spoon,
transfer rosemary to plate,
reserving oil in skillet.
Season rosemary with a
pinch of salt.
BRING 6½ cups water and
1 teaspoon salt to a boil
in a large saucepan over
medium-high. Gradually
whisk in polenta; reduce
heat to medium-low and
cook, stirring constantly,
until polenta is tender and
mixture thickens, about
5 minutes. Fold in sweet
potato mixture, reserved
oil, remaining 1 teaspoon
salt, and a bit more pepper.
Top with fried rosemary.
PER SERVING: 287 CALORIES,
9G FAT (1G SAT.), 0MG CHOL.,
6G FIBER, 4G PRO., 38G CARB.,
883MG SOD., 3G SUGAR
Photograph by Caitlin Bensel
FOOD STYLING BY RISHON HANNERS; PROP STYLING BY CLAIRE SPOLLEN
138 REAL SIMPLE NOVEMBER 2019
FOOD
