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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Comments (11)
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!
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.
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.
Very interesting!
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
I forgot to mention I added a little cooking sherry to the mushroom sauce, and used herbs de Provence rather than Italian seasoning.
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!
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.
I did roast the sweet potatoes (in the air fryer) but still didn’t like the polenta mixture. The sauce was good.
I was thinking the same! Also I think a drizzle of white balsamic vinegar just before serving would make a nice finish to it.
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.