Polenta and Sweet Potato Mash with Mushroom Sauce

Ingredients

• 2 large sweet potatoes
• 1 cup polenta
• 300 grams mushroom
• 2 pieces garlic
• 1 medium onion
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast

Instructions

1. 1Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake until tender, about 45 minutes.
2. 2Bring 4 cups of water to a boil in a large pot. Gradually whisk in polenta, reduce heat to low, and cook, stirring often, until thickened, about 30 minutes.
3. 3Heat olive oil in a pan over medium heat. Add chopped onions and garlic, sautéing until soft.
4. 4Add sliced mushrooms to the pan, increase heat to medium-high, and cook until they release their moisture and become golden.
5. 5Pour vegetable broth into the mushroom mixture, add rosemary and thyme, and simmer until the sauce thickens.
6. 6Remove the sweet potatoes from the oven, let them cool slightly, then peel and mash them.
7. 7Fold the mashed sweet potatoes into the cooked polenta, add nutritional yeast, and season with salt and pepper.
8. 8Serve the polenta and sweet potato mash topped with the mushroom sauce, ensuring a good balance between the mash and sauce in each portion.
9. 9Garnish with a sprinkle of fresh herbs if desired before serving.
10. 10Ensure the dish is served warm to maximize the flavors and creamy texture of the mash and the savory depth of the sauce.
11. 11For an added Mediterranean touch, drizzle a small amount of extra virgin olive oil over the dish before serving.
12. 12Enjoy this heartwarming dish as a testament to the richness and health benefits of Mediterranean cuisine.