Sweet potato mash with peas and polenta

Ingredients for 4 servings:

• 2 thick sweet potatoes, cut into small pieces
• some water
• some vegetable broth
• 1 can peas
• 3 tbsp cream cheese
• 2 tbsp polenta, amount as required
• herbal salt

Instructions

Working time approx. 3 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 18 minutes

Cut the sweet potatoes into thin strips and cook with a little water and vegetable stock. This goes quickly, so check frequently to see if they’re cooked through. Remove the pot from the heat and puree with the cream cheese and a potato masher. Fold in the drained peas. Return the pot to the heat and increase the heat. Gradually add a few spoonfuls of polenta until it thickens slightly. Turn off the heat, but let it stand for another 10 minutes. Be sure to stir occasionally to prevent it from burning. Season with herb salt or herbs such as oregano if desired. It’s a great side dish for meatballs, but we like to eat it with the kids as a vegetarian main course. Instead of the peas, you can also use sweetcorn, peas and carrots, fresh bell peppers, or fried sausages, etc.