A delightful twist on traditional polenta, incorporating the natural sweetness of sweet potatoes and the richness of asiago cheese.
Boil the sweet potato cubes in a pot of water until tender, then drain and mash them until smooth.
Mashing the sweet potatoes while they are hot ensures a smoother consistency.
In a large pot, bring the heavy cream and water to a gentle boil.
Stir occasionally to prevent the cream from scorching.
Lower the heat to medium and gradually whisk in the cornmeal, stirring constantly to avoid lumps.
Adding the cornmeal slowly ensures a smooth texture.
Reduce the heat to low and cook the mixture, stirring regularly, for about 15 minutes until thickened.
Keep stirring to prevent the polenta from sticking to the bottom of the pot.
Stir in the mashed sweet potatoes, brown sugar, and asiago cheese until well combined.
Mix thoroughly to evenly distribute the flavors.
Finish by stirring in the butter and seasoning with salt and pepper to taste.
Adding the butter at the end gives the polenta a rich, glossy finish.
Serve the polenta warm, garnished with additional grated asiago cheese if desired.
Serve immediately for the best texture and flavor.
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