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 cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 286 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• ½ cup brown sugar
• 2 tablespoons butter, room temperature
• 2 eggs, lightly beaten
• 1 cup low-fat plain yogurt
• 2 cups canned pumpkin puree
• 4 egg whites, lightly beaten
• 2 cups polenta or yellow cornmeal

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Step 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.

Step 3

Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.

Step 4

Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.