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  • Makes 7 cups
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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.

A hearty, colorful bowl of polenta and mashed sweet potato topped with blistered cherry tomatoes and juicy cremini mushrooms, with a dish of pine nuts on the side

By Nancy Macklin,

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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about the author

Nancy Macklin

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. Nancy 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.

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