Creamy Cajun Mushrooms + Sweet Potatoes over Polenta

Bring water and 1 teaspoon of salt to a boil in a large pot. Pour polenta slowly into boiling water, while whisking constantly until all polenta is stirred in and there are no lumps.

Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 25 - 35 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, switch to stirring with a wooden spoon.

Combine the spices for the Cajun seasoning in a small bowl with 1 teaspoon of salt (that’s: 2 teaspoons smoked paprika, 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper)

Cut the mushrooms in ½ and the sweet potatoes into 1” cubes. Place the veggies in a bowl, drizzle with 1 teaspoon of oil and add the Cajun seasoning over top; stir to coat.

Add the olive oil and butter to a large deep skillet that is NOT non-stick (it helps the mushrooms brown better). Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted; add the seasoned sweet potatoes and mushrooms to the skillet and cook for about 8 minutes, or until the mushrooms are golden brown and the sweet potatoes are starting to get tender.

Meanwhile, dice the yellow onion into cubes and add to the pan, cook for 3 minutes. Next, add the can of diced tomatoes and stock to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the stock to come up to a gentle simmer for 10 minutes or until potatoes are fully tender.

Finally, add in the cream cheese and turn off the heat. Stir until it’s completely blended in. Slice the green onion and stir most of them in, but reserve a few green tops.

Serve the polenta in deep bowls and make a well in the center; top with veggies and sauce. Garnish with the reserved green onion.