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Pumpkin Polenta Cake


"The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with sweet potato instead of pumpkin. Serve warm or cold with savoury or sweet dishes."
Original recipe yield: 16 servings.
Prep Time:
30 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 15 Minutes
Servings:
16

INGREDIENTS:

  • 2 cups canned pumpkin puree
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 4 egg whites, lightly beaten
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup low-fat plain yogurt
  • 2 cups dry polenta

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  4. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.