Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Red Garnet Yams; peeled 1 1/2 ts Garlic; minced
. cut into 1-inch pieces 1/2 ts Rosemary; minced
1 3/4 c Polenta 1 tb Olive oil
5 1/2 c Vegetable stock 6 tb Honey
1 ts Salt Salt pepper to taste
1 sm Chipotle pepper; chopped 2 c Corn kernels
3/4 c Yellow onion; chopped 1 pt Salsa; your favorite

Bring the stock, chipotle and salt to a boil. Add the yams, simmer
until tender. Strain the yams, saving the broth. Puree the yams
with 2 cups liquid. In a medium saucepan, saute the onion, garlic
and rosemary in the olive oil for 2 minutes. Add the remaining
cooking liquid and yam puree. Bring to a boil and whisk in the
polenta in a steady stream. Reduce the heat slightly, cook until the
polenta pulls away from the sides of the pan, stirring constantly
(about 20 minutes). Remove from the heat. Stir in the honey, corn and
season with the salt and pepper. Pour into a lightly oiled 13x9-inch
pan. Refrigerate. When firm, cut into squares.

To reheat, place in a 350øF oven for 15 minutes.

Serve with salsa.

Nutritional Information: per serving: 175 calories, 4g protein, 1.5g
fat, 39g carbohydrates, 0mg cholesterol, 256mg sodium

** Whole Foods Market -- sales brochure **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95

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