Cheesy Polenta with Black Beans and Sweet Potato

As I noted in the Cheesy Polenta with Swiss Chard post, Jill and I like to modify the recipe with different combinations of vegetables to serve over the cheesy polenta. In anticipation of the change of seasons, I made a version of the recipe with black beans and sweet potatoes because the color and flavor combination are reminiscent of fall.

To make this variation, I finely chopped one small onion and sautéed it in the olive oil until translucent. Then I peeled, diced, and sautéed two medium sized sweet potatoes with the onion in the olive oil until soft. I added diced chicken sausage (I used Aidell’s Italian Style chicken sausage this time instead of the chicken and apple sausage), a can of fire roasted diced tomatoes, and a can of black beans (instead of cannellini beans). In lieu of the swiss chard, I added chopped fresh spinach. I served the mixture over cheesy polenta, prepared as noted in the previous post.

What combination sounds good to you?  Leave a comment and let us know what variation of this recipe that you would like to eat!

Cheesy Polenta with black beans and sweet potato
Cheesy Polenta with black beans and sweet potato