Baked Polenta & Sweet Potatoes


Baked Polenta & Sweet Potatoes
Polenta, also known as boiled cornmeal, is a staple in Italian kitchens and a great substitute for pasta for people who avoid gluten. I often make this baked polenta dish for friends who are on a gluten-free, vegan diet because it’s healthy, filling, and very satisfying!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1 can nonstick olive oil spray
- 1 prepared polenta roll (cut in 1/2-inch slices)
- 1 sweet potato (scrubbed & cut into 1/2-inch thick slices)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (chopped)
- 1 medium onion (chopped)
- 1 tablespoon tomato paste
- 1 can tomatoes (chopped)
- 1/2 cup kalamata olives (sliced)
- 1 tablespoon capers (drained)
- Black pepper
- Basil
- Truffle oil or salt
Instructions
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Preheat oven to 450 degrees F.
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Spray baking sheet with nonstick spray.
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Brush both sides of polenta roll and sweet potato slices with 1 tablespoon olive oil and arrange on prepared sheet.
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Bake until polenta and sweet potatoes are crusty (about 20 minutes), turning over after about 10 minutes.
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While polenta and sweet potatoes are in oven, heat remaining oil in sauce pan.
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Add garlic and onion and cook until both are soft.
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Add tomato paste, chopped tomatoes, olives, and capers, and simmer for 10 minutes.
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Season with salt and pepper.
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Create 3-layer tower by alternating polenta disks, sweet potatoes, and polenta disks.
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Serve disks with tomato sauce on side.
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Garnish with basil and truffle oil or salt.