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1
Preheat oven to 450 degrees. Pierce potato in several places and wrap in foil; transfer to oven and bake until tender, approximately 25 minutes. Remove skin and mash potato lightly with a fork.
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2
Oil a large baking sheet. Bring 1 1/2 cups of water and the salt to boil in a heavy saucepan.
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3
Gradually whisk in the cornmeal and, reducing the heat to medium and using a wooden spoon, stir in the sweet potato. Continue to stir constantly until mixture thickens, about 5 minutes. Remove from heat and add 1/4 c heavy cream. Transfer to the baking sheet and spread to 1/2 inch thickness. Let stand until cool.
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4
Meanwhile, add 2 T olive oil to a large saucepan; saute onion, carrots and garlic for five minutes to soften. Deglaze with white wine. Add broccoli, corn, and peas and simmer for five minutes. Add diced tomatoes with juice and turn down heat to medium-low. Simmer for 10-12 minutes or until vegetables have softened. Season with red pepper flakes, and salt and pepper to taste.
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5
Cut cooled polenta into triangles with a knife or into 12 circles with a cookie cutter or glass. Saute polenta in 1/2 T olive oil in a small skillet, approximately 3 minutes per side to heat through and crisp the outside.
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6
Transfer 3 polenta wedges to a plate and top with the vegetable ragout. Grate cheese over top and serve.
