Tiny bits of orange potato add flavor and texture to the golden cornmeal. Preheat oven to 400ºF.  In a nonstick baking pan, bake potatoes until tender, 45 min to 1 hr, depending on size and shape of potatoes. Remove potatoes and set aside until cool enough to handle. Using a spoon, scoop flesh into a bowl, and mash lightly with 1/4 C of the milk. Set aside. In a large pot, combine remaining milk, water, cinnamon, and nutmeg. Whisk in polenta. Bring mixture to a boil, then reduce heat and simmer, stirring frequently, about 20 min, until polenta is thick enough for a spoon to stand upright in it. Stir mashed potato into polenta, mixing well. Makes about 6 C. This was very tasty, quick and easy to prepare. We wouldn't hesitate to serve it to company.

Tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 201.8 Total Fat 0.6g Sat Fat 0.1g Carb 42.5g Fib 4.3g Pro 6.3g Sod 327mg CFF 2.7% Recipe by: Veggie Life, Jan 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 02, 1999, converted by MM_Buster v2.0l.