Sweet potato and coconut polenta with Asian vegetable fricassés


Preparation info

  • Serves


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

An Asian-Italian twist on polenta, flavoured with coconut milk, which provides the perfect base for the quickly cooked Asian vegetable medley.


  • 450 ml good vegetable stock
  • 1 large sweet potato, peeled and cut into small dice
  • 600 ml


Place the vegetable stock and diced sweet potato in a pan, bring to the boil and simmer for 12-15 minutes until the potato is tender. Transfer to a food processor and blend until smooth. Return to the pan, add the coconut milk and half the butter and bring to a rolling boil. Pour in the polenta, stirring constantly, lower the heat and simmer for 5-8 minutes until the polenta comes away from the