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!