Cook sweet potato either via boiling in water or microwaving until tender and then mash.
Line a rectangular brownie tin with plastic wrap.
In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed. It is important that the polenta has absorbed all the liquid and the mixture is stiff and thick.
Remove pan from heat and stir through sweet potato, gruyere, butter and thyme. Add salt and pepper to taste.
Leave to cool slightly and then place mixture in tin and smooth out evenly. Place plastic wrap over the top of the polenta mix. Smooth well with hands and place in the fridge for a few hours until chilled and set. I find it works best when left in the fridge overnight.
When the polenta is set and you are ready to cook, preheat oven at 180 deg C (360 deg F).
Remove wrap from the top of the polenta, and carefully turn out in one piece on to a chopping board. Remove the rest of the wrap. Cut polenta into 2cm square bites.
Place in the oven and bake for around 25 minutes until golden and crunchy.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY