comfort food

Winter Dinner Idea: Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Now this is what I consider the perfect comfort dish during these frigid days! This meal takes creamy polenta and combines it with the sweet, yet starchy flavors of the sweet potato. To add a little warmness there’s cayenne pepper to kick things up a notch. It’s all topped with sautéed swiss chard and browned smoked sausage.

Swiss chard is one of my favorite vegetables to grow and eat. It’s a dark, leaf green that is packed with vitamins and nutrients. Swiss or Rainbow chard is pretty hardy and easy to plant and harvest. It’s probably no surprise it was my choice of green for this recipe. If you enjoy chard as well, check out my recipe for Swiss Chard Gratin.

What is Polenta?

Originated in Italy, polenta is a hot porridge that is typically made of cornmeal. It can also be cooled and allowed to solidify for frying, baking or grilling.

I think polenta is a great substitution for pasta, rice and potatoes – especially if you’re looking to change a meal up. For example, instead of your favorite Bolognese over penne or spaghetti, try it over creamy polenta.

For all the polenta fans: What do you like to serve with polenta?

Why Try Sweet Potato Polenta?

If you love the taste of sweet and savory dishes, sweet potato polenta is satisfyingly delicious. It’s also very simple to make and affordable. I used Bob’s Red Mill polenta. I find this brand to be easy to find around my town. I’ve even found it at discount stores such as Big Lots and Dollar General, making it an affordable staple to keep in the pantry.

Adding the sweet potatoes is incredibly simple to do. In this recipe, I pureed boiled sweet potato chunks to ensure I had a very creamy texture. If preferred, you could simply mash the potatoes instead of breaking out the blender like I did.

How to make my Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Mise En Place

1 link of smoked sausage – sliced into rounds
2 – 3 tsp olive oil
1 bunch of Swiss Chard – cut into ribbons
One small Yellow Onion – diced, should yield about 1/3 of a cup
1 clove garlic – minced, more if you prefer.
Splash of Rice Vinegar – around 2 teaspoons
Salt and Pepper, to taste

For the Sweet Potato Polenta you’ll want to prep:

1 small Sweet Potato – peeled and chopped
1 cup of uncooked Polenta
3 cups of Water
1 teaspoon salt
1 cup of Milk – I used whole milk, you can use any kind you prefer
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Recipe Steps

Cook the Sweet Potato Polenta

Start by boiling your sweet potato chunks until they are fork tender. Puree in a blender and set aside.

In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.

Turn off the heat and whisk in the pat of butter, sweet potato puree, parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.

Note: If the polenta is too thick for your preference, stir in additional milk to thin it out. Once finished, keep the polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate.

Now, you’ll add your onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar for acidity.

Bring it all together

Lastly, divide the finished polenta into two bowls or plates and top with the sautéed vegetables. To the vegetables, top with the smoked sausage. If desired, sprinkle with additional cheese. Be sure to serve warm.

Recipe Variations

In place of sweet potato, you might try:

Pureed pumpkin
Butternut Squash
Acorn Squash
Carrots
Golden Beets

Instead of Swiss Chard, you might try:

Spinach
Collard Greens
Kale
Mustard Greens

If you don’t have Rice Vinegar, you might opt for:

Apple cider vinegar
White wine vinegar
Champagne vinegar
Lemon juice

In place of Smoked Sausage, you might go for:

Andouille sausage
Chorizo (will definitely add more heat, so may want to adjust seasonings in the polenta)
Kielbasa
Vegan sausage

All in All

I hope you enjoy this comforting dish as much as I do! Sweet potato polenta is definitely a savory treat during these cold, winter months. Although this recipe serves two, it can easily be doubled or tripled for a dinner party and won’t break the bank.

Sweet Potato Polenta with Smoked Sausage and Chard

5 from 4 votes

Print Recipe

Course Dinner, Main Course, Main Dish

Cuisine American, Italian

Servings 2

Ingredients

1 link Smoked Sausage sliced into rounds
2 – 3 tsp olive oil
1 bunch Swiss Chard cut into ribbons
1/3 cup Yellow Onion diced
1 clove garlic minced
2 tsp Rice Vinegar
salt and pepper to taste

For the Polenta

1 small Sweet Potato peeled and chopped
1 cup uncooked Polenta
3 cups Water
1 teaspoon salt
1 cup Milk
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Instructions

Cook the Sweet Potato Polenta

Boil sweet potato until fork tender, puree and set aside.
In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.
Turn off heat and whisk in pureed sweet potato, butter, Parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.
If polenta is too thick for your preference, stir in additional milk to thin out. Keep polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate. Add onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar.
Divide polenta into bowls and top with sauteed vegetables. Top with smoked sausage. If desired, sprinkle with additional cheese. Serve warm.

Keyword polenta, sweet potato

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How to Make Smoked Mac and Cheese

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

History and Love for Macaroni and Cheese

Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.

Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.

Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.

Inspiration for Your Juneteenth Cookout

For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table.

Dash of Jazz – Deviled Egg Dip

Sense and Edibility® – Guava BBQ Party Meatballs

Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce

Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad

Her Mise En Place – Smoked Macaroni and Cheese

Flights and Foods – Hibiscus Spritzer

Dash of Jazz – Margarita Infused Watermelon

Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

How To Make Smoked Macaroni and Cheese

Mise En Place

1 lb of dry macaroni noodles
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/2 teaspoon of fine sea salt
1/4 teaspoon of ground black pepper
1 teaspoon of smoked paprika – divided
1 tablespoon of Dijon mustard
One 8 oz block of cream cheese – cut into 10- 12 small cubes
2 cups milk – warmed slightly on the stove or in the microwave
1 cup of mild cheddar cheese- shredded + more for topping
2/3 cup sharp cheddar cheese- shredded + more for topping
2/3 cup Gouda cheese- shredded + more for topping
2/3 cup Asiago cheese- shredded + more for topping

Equipment Needed for Smoked Mac and Cheese

To make smoked macaroni and cheese, you need the right equipment! Here’s what you need:

A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill.
A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish.
Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.

Recipe Steps and Cooking Tips

1. Preheat the smoker and cook the noodles.

Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.

2. Make a Roux and whisk in warm milk.

In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.

3. Add seasonings and cheeses to finish the sauce.

With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.

Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.

4. Add cream cheese and pasta.

Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.

5. Top with additional cheese.

Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.

6. Lastly, SMOKE it low and slow!

Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.

TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.

Pan of smoked mac and cheese in the smoker. — We place our mac and cheese on the bottom rack. There’s a pan of water sitting above it on the top rack.

Storing Leftovers

I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.

I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.

All in All

This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.

I think of this dish as a nod to my family and Chef Hemmings.

Happy Juneteenth!

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Smoked Mac and Cheese

5 from 9 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 8

Ingredients

1 lb dry macaroni noodles
4 tbsp unsalted butter
1/4 cup all purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1 tsp smoked paprika divided
1 tbsp Dijon mustard
8 oz cream cheese
2 cups milk warmed slightly
1 cup mild cheddar shredded + more for topping
2/3 cup sharp cheddar shredded + more for topping
2/3 cup Gouda shredded + more for topping
2/3 cup Asiago shredded + more for topping

Instructions

Preheat smoker to 225 degrees Fahrenheit.
Cook macaroni noodles to almost al dente, drain and set aside.
In a small pan or in the microwave, warm milk slightly.
In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
Spoon in dollops of the cream cheese.
Add cooked macaroni noodles and fold in gently.
Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.

Keyword cheese, cookout, dinner, grill, macaroni and cheese, smoked

Chicken Pot Pie

So, a quick confession. I’m a recovering perfectionist. I’ve been stalling on posting this recipe just because it wasn’t Picture PERFECT. My oven temp was way too low at the beginning because I accidentally set it wrong. Therefore, the puff pastry sank a little. I also wasn’t completely pleased with the lattice.

Then I realized, “What is wrong with me?”. My family LOVES this dish. When I placed it on the table, my husband said, “Wow”, and my toddler smiled.

Sometimes, our imperfect dishes are surprisingly fulfilling. This Chicken Pot Pie is TASTY, SIMPLE to make, and HEARTY!

Plus, the purpose of this blog is for me to refine my cooking skills, learn from my mistakes and share them with you, friends. I hope that my lessons along the way are helpful to your culinary adventures and encourage you to go be brave in the kitchen.

Mise En Place

Here are the ingredients you’ll find in my Chicken Pot Pie Recipe…

Sweet Yellow Onion
Carrots – Peeled and diced
Celery
Garlic
Unsalted Butter
Frozen Peas – no need to thaw
Puff Pastry – takes 30 minutes to thaw
Ground Thyme
Chopped Rotisserie Chicken
Chicken Broth
Whole Milk
All Purpose Flour
Salt & Pepper
One Egg + Water = Egg Wash

The carrots, celery and onions are softened in butter to add a richness to the pot pie. You can opt to use olive oil if you’d like.

This recipe is a great combination of fresh ingredients and prepared food for convenience. For example, the onions, celery and carrots are freshly diced while the peas are from the freezer aisle. I don’t use canned peas due to the high sodium.

Also, instead of cooking the chicken from scratch, I use the meat from a store bought rotisserie chicken. This probably sheds 20-30 minutes of cooking time.

The Crust

One way to take your chicken pot pie to the next level is to change up the crust. Instead of traditional pie crust, I use puff pastry. I usually just lay it across the top of my pot pie mixture, but this time I cut thawed puff pastry into one-inch strips and weaved them together to make a lattice. I still brushed the pastry with an egg wash to help it reach a golden brown hue.

You may opt to simply lay the whole sheet of puff pastry across the top. Or you may come up with a fun or fancy crust design. Either way, go for it! Be brave and try something new for the fun of it.

All in All

Although my chicken pot pie isn’t exactly magazine cover worthy, it sure is delicious and the flavors are on point! The filling is hearty and creamy. The ingredients are traditional and simple. All of of these qualities make it a true comfort dish.

Chicken Pot Pie

Print Recipe Pin Recipe

Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

1 Small, Sweet Onion chopped
2-3 Carrots peeled and sliced
2 Celery stalks
1 teaspoon minced garlic
6 Tablespoons Unsalted butter
1 Sheet Frozen Puff Pastry Thawed
1 12 oz Package Frozen Peas
1/2 Tablespoon ground thyme
1/3 Cup all purpose flour
2 Cups chicken broth
1 Cup whole milk
1 Cup Rotisserie Chicken diced or shredded
1 Egg
1 Tablespoon water
salt and pepper (to taste)

Instructions

Preheat oven to 400 degrees F.
In a small bowl, whisk together egg and water. Set aside.
In heavy pan or skillet, melt butter. Saute carrots, onions, celery and garlic until vegetables are softened; about 6-8 minutes. Season lightly with salt and pepper.
Form a roux: Stir ground thyme and flour into vegetables until well combined. Allow to cook for about 2-3 minutes until flour melts and is bubbly.
Add stock and milk to pan. Stir for 2-3 more minutes until mixture thickens to a gravy like consistency. If needed, season with more thyme, salt and/or pepper.
Turn off heat and stir in the frozen peas and chicken.
Transfer mixture to a baking dish. Lightly lay the puff pastry (either as a full sheet or in a lattice) on top of the vegetable mixture.
Carefully, brush egg wash on the puff pastry. Optional: Sprinkle on salt flakes prior to baking.
Bake pot pie for 15- 20 minutes until pastry puffs and is golden brown.

Notes

Be sure to allow ample time for your frozen puff pastry to thaw.
If you don't have flaky salt for topping the puff pastry, you can lightly season with salt and pepper.
Feel free to add other seasonings to the pot pie such as parsley, rosemary and/or sage.

Keyword chicken