2 1/2 lb Red Garnet Yams

-- in 1 inch pieces 1 3/4 c Polenta (fine corn meal)

5 1/2 c Vegetable stock

1 ts Salt

1 sm Chipotle pepper

-- stemmed, seeded, chopped 3/4 c Yellow onion

-- finely chopped 1 1/2 ts Fresh garlic, minced

1/2 ts Fresh rosemary, minced

1 tb Olive oil

6 tb Honey

1/2 ts Salt

1/2 ts Pepper

2 c Corn kernels

-- (fresh or frozen) 1 pt Whole Foods Salsa

Bring stock, chipotle, salt to a boil. Add yams, simmer until tender. Strain yams, saving broth. Puree yams with 2 cups liquid. In a medium saucepan, saut? onion, garlic, and rosemary in olive oil for 2 minutes. Add remaining cooking liquid and yam puree. Bring to a boil and whisk in polenta in a steady stream. Reduce heat slightly, cook until polenta pulls away from sides of pan, stirring constantly (20 minutes). Remove from heat. Stir in honey, corn, season with salt, pepper. Pour into lightly oiled 13" X 9" pan. Refrigerate. When firm, cut into squares. To reheat, place in 350 oven for 15 minutes. Serve with salsa. Nutritional information per serving (8 oz): 175 calories, 4 g protein, 1.5 g fat (0 g saturated), 39 g carbohydrates, 0 mg cholesterol, 256mg

sodium Exchanges: 2 fruits, 1/2 lean meat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias