PREP: 25 minutes COOK: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) STAND: 5 minutes MAKES 6 servings
1 pound sweet potatoes (2 to 3 medium), cut into 1-inch pieces
1 15.5-ounce can hominy, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 14.5-ounce can diced tomatoes and green chiles, undrained
11⁄2 cups shredded Monterey Jack cheese (6 ounces)
2⁄3 cup vegetable broth
1⁄2 cup chopped onion (1 medium)
1 teaspoon ground cumin
1 16-ounce tube refrigerated cooked polenta, cut into 1⁄4 -inch slices
Snipped fresh cilantro and/or sour cream
1 In a large bowl combine sweet potatoes, drained hominy, drained beans, undrained tomatoes, 1 cup of the cheese, the broth, onion, and cumin.
2 Transfer half of the sweet potato mixture to a 31⁄2 – or 4-quart slow cooker. Top with half of the polenta slices. Add the remaining sweet potato mixture and the remaining polenta slices.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting or 31⁄2 to 4 hours.
4 Sprinkle with the remaining 1⁄2 cup cheese. Let stand, uncovered, about 5 minutes or until cheese is melted. Top each serving with cilantro and/or sour cream.
PER SERVING: 338 cal., 11 g total fat (7 g sat. fat), 30 mg chol., 991 mg sodium, 45 g carb., 9 g fiber, 16 g pro.
make it vegan
Substitute desired soy cheese for the Monterey Jack cheese and tofu sour cream for the dairy sour cream.
