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4.7
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  • Prep-time: / Ready In:
  • Makes 7 cups

In this mouthwatering dish, juicy cremini mushrooms and blistered cherry tomatoes meld into a hearty base of mashed sweet potato and polenta. Mash to your preference—on the creamy side, or leave it chunky. Look for ready-made tube-style polenta in the pasta aisle or near refrigerated fresh pastas; opt for the lowest-sodium version you can find, and go easy on the salt in the rest of the dish.

Ingredients

  • 3 cups cubed cooked sweet potatoes (peeled, if desired)
  • 1 16- to 18-oz. tube polenta, cut into chunks
  • 1 teaspoon onion powder
  • 5 cups fresh baby spinach
  • 1 8-oz. package fresh cremini mushrooms, halved
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 1½ cups cherry tomatoes, halved
  • ¾ cup low-sodium vegetable broth
  • ½ teaspoon dried Italian seasoning, crushed
  • 1 teaspoon arrowroot powder
  • Freshly ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted

Instructions

  1. In a large saucepan combine sweet potatoes, polenta, onion powder, and 1 cup water. Cook over medium 10 minutes or until heated through, stirring occasionally. Mash to desired consistency. Gradually stir in spinach; cook until wilted. Reduce heat to low; cover and keep warm.
  2. For sauce, in a large skillet sauté mushrooms, onion, and garlic over medium 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in cherry tomatoes. Cook and stir 4 to 5 minutes more or until tomatoes soften and blister. In a small bowl stir together vegetable broth, Italian seasoning, and arrowroot powder. Add to vegetables and cook just until thickened. Season with pepper.
  3. Top polenta mixture with sauce. Sprinkle with pine nuts.
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Comments (11)

(4.13 from 8 votes)
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Ally2 months ago
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I significantly modified and it was delicious.

•Mash: Used veggie stock instead of water (used more than a cup, eyeballed the texture to be not too thick polenta but not to thin). Did only 1 Cup of the sweet potatoes. Added it about 1/4 cup of nutritional yeast and vegan butter. I added salt, garlic and onion powered. I put the spinach in the “sauce”

•Sauce: Aside from adding the spinach to the sauce I added a lot of salt, pepper, Italian seasoning (I didn’t make the stock or use the arrow root just tossed it all in the pan) and added red pepper flakes

It was an Italian play on shrimp and grits!

Brenda4 months ago
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I didn’t like this at all. After reading the other reviews, I added extra garlic and some Liquid Aminos to the polenta mixture, but still couldn’t rescue it. The sauce was really good (I added extra basil and rosemary from the garden), so if I make it again I’ll just put the spinach in the sauce, and serve it over brown rice pasta, skipping the polenta mixture altogether. Also, I didn’t think there was enough sauce to go with the mush. I cooked the mushrooms (which I doubled, yay) in the air fryer because “sautéing” in water just didn’t sound appetizing at all. That worked well.

Lorna5 months ago
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I liked the recipe, but it needs more flavor. I see in the comments that most added more seasoning/herbs. I added some fresh basil, but it still wasn’t enough. I like my food more flavorful. Next time I will add more. I have noticed a few of the main dish recipes on this site need much more seasoning than the recipe calls for.

Movy5 months ago
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Very interesting!

Jules8 months ago
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This recipe was fantastic! At first, I accidentally added garlic and onion to the sweet potato and polenta cooking pot. I left it there and also added it to the sauce. It was absolutely delicious, everyone, including the kids loved it

Jules8 months ago
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I forgot to mention I added a little cooking sherry to the mushroom sauce, and used herbs de Provence rather than Italian seasoning.

Arrhiannon10 months ago
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I had roasted butternut squash and I used that instead of the sweet potatoes. I also used about a tablespoon of fresh chopped rosemary in the suace with the other ingredients and topped it with a little fresh parsley. My husband likes things spicy, so he added his favorite hot sauce but it was fine for me! It was fantastic and so easy to pull together. This one is a keeper, for sure. It’s a five star main dish. YUM!

Melody Thomas-Murphy1 year ago
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This recipe needed something to elevate it. It was a tad bland. Not sure what to add or change. I like what the other reviewer suggested- roasting the sweet potatoes, that may give it more depth.

Brenda4 months ago
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I did roast the sweet potatoes (in the air fryer) but still didn’t like the polenta mixture. The sauce was good.

K Krupke1 year ago
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I was thinking the same! Also I think a drizzle of white balsamic vinegar just before serving would make a nice finish to it.

Janis1 year ago
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We liked this. Next time I will cut up the mushrooms more – halves seemed a little large. I replaced the spinach with kale because that is what I had on hand and it was good. It was quick and easy once I roasted the sweet potatoes and made the polenta.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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