Humble Feast Monday - plus recipe for Sweet Potato Pot Pie

Winter greens
Photo by Devra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday December 3, 2018 and features 

• Sweet Potato Pot Pie
• Greens and Cranberries with (or without) Bacon
• Roasted Vegetable Spread with Homemade Crackers
• Pickled Beets
• Ginger-Stout Cake

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Sweet Potato Pot Pie (makes 8 servings)

Yams

• 6 medium-size yams 
• ½ teaspoon sea salt

Lentils

• 6 cups water
• 2 cups lentils
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup canned crushed tomatoes or tomato puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt

Polenta

• 3 cups water
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 cup polenta

Peel the yams, and then cut them into one-inch chunks and steam them until very soft, about 15 minutes. Transfer the steamed yams to a bowl, sprinkle the salt over them, and mash until smooth. Set aside.

To make the lentils, bring the water to a boil in a saucepan over high heat, then stir in the lentils, onion, garlic, ginger, tomatoes, cinnamon, cumin, coriander and salt. Lower the heat, cover, and simmer for about 45 minutes, until the lentils are soft and start to break down. Turn off the heat and set the lentils aside.

To make the polenta, combine the water, oil and salt in a small saucepan over high heat and bring to a boil. Turn down the heat to medium-low and slowly pour in the polenta, stirring all the while to prevent lumps. Simmer, stirring almost constantly, for 2 to 3 minutes, until it thickens to the consistency of split pea soup. Pour the polenta into a casserole pan and smooth it into an even layer if need be. Let it set for at least 10 minutes, until almost firm to the touch.

Preheat the oven to 350º F. Pour the lentils over the polenta. (If the lentils are still hot, let cool for 10 to 15 minutes.) Spoon the mashed yams over the lentils in evenly spaced dollops, then gently spread them with the back of a spoon. Bake for 15 minutes, until heated through. If the layers are at room temperature before baking, it may take 20 minutes; if you’ve prepared the dish in advance and it’s chilled, it could take 30 to 40 minutes.

Reservations