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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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. Ingredients:
2 cups canned pumpkin puree |
2 tablespoons butter, room temperature |
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 polenta or yellow cornmeal |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square 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 until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
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