Creamy Cajun Mushrooms + Sweet Potatoes over Polenta - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 cup Polenta (aka corn grits)
• 2 cups Water
• 2 teaspoons Kosher Salt (divided)
• 2 teaspoons Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 ⁄ 2 teaspoon Garlic Powder
• 1 ⁄ 2 teaspoon Onion Powder
• 1 ⁄ 4 teaspoon Cayenne Pepper
• 1 ⁄ 4 teaspoon Black Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Unsalted Butter
• 1 pound Button Mushrooms
• 1 pound Sweet Potato
• 1 Yellow Onion
• 1 15-ounce can Diced Tomatoes
• 2 cups Vegetable Stock
• 4 ounces Cream Cheese
• 3 Green Onions