Pumpkin Polenta Cake

Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

By SASHENKA
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

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

Nutrition Facts

Per Serving:
285.6 calories; protein 9.9g 20% DV; carbohydrates 46.5g 15% DV; fat 7.4g 11% DV; cholesterol 52.7mg 18% DV; sodium 867mg 35% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Roxanne
Rating: 5 stars
01/03/2011
Used mashed fresh sweet potatoes instead of pumpkin and cut cloves back to 1/2 tsp. Absolutely loved this! Read More
Helpful
(21)

Most helpful critical review

JULIE COWEN
Rating: 3 stars
01/01/2005
This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half and added 1/2 c Splenda for some extra sweetness. I didnt have all the individual spices on hand so I just used pumpkin pie spice (1 1/2 tsp). I didn't use store-bought polenta but instead made my own homemade. And while I had to let it bake for longer than 45 mins (total time of 1 1/2 hours) it was a fantastic flavor and really great for my low-calorie/low-fat lifestyle. I can see a lot of things to do with this recipe but it is a great start. Thanks for sharing your idea! Jules Read More
Helpful
(19)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Roxanne
Rating: 5 stars
01/03/2011
Used mashed fresh sweet potatoes instead of pumpkin and cut cloves back to 1/2 tsp. Absolutely loved this! Read More
Helpful
(21)
JULIE COWEN
Rating: 3 stars
01/01/2005
This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half and added 1/2 c Splenda for some extra sweetness. I didnt have all the individual spices on hand so I just used pumpkin pie spice (1 1/2 tsp). I didn't use store-bought polenta but instead made my own homemade. And while I had to let it bake for longer than 45 mins (total time of 1 1/2 hours) it was a fantastic flavor and really great for my low-calorie/low-fat lifestyle. I can see a lot of things to do with this recipe but it is a great start. Thanks for sharing your idea! Jules Read More
Helpful
(19)
lynn
Rating: 4 stars
05/09/2006
The problem with this recipe isn't the baking soda or salt it's the cloves. Decrease the cloves or change it to pumpkin pie spice (2 t) instead of the other spices and it's GREAT!!!! You can change the sugar to Splenda or fructose change the yogurt to fat free yogurt or sour cream and this recipe fits the weight watchers core plan! Very good moist pumpkin corn bread! Read More
Helpful
(17)
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sueb
Rating: 5 stars
02/01/2010
Call this like it is--polenta is cornmeal so I used 2 cups of cornmeal! I changed the brown sugar to 1/4 cup agave syrup and instead of eggs and egg whites I just used 4 eggs. I didn't know whether to expect something like Indian pudding or a pumpkin cornbread; but I think it was like a combination of the two. With whipped cream this could easily be a dessert as it is it's like cornbread that. goes with soup! Great recipe! Read More
Helpful
(8)
Catherine Villanueva
Rating: 5 stars
02/03/2010
I loved it. Made a 1/2 recipe and used two eggs instead of the egg whites. Also used pumpkin pie spice instead of nutmeg and cloves cornmeal for the polenta light sour cream for yogurt and splenda instead of brown sugar. Very nice pumpkin flavored cornbread without being too sweet or too rich. Read More
Helpful
(7)
Luv2cook
Rating: 5 stars
06/06/2012
My husband who is not gluten-free like I am loves this! He eats it broken up with milk poured on it like cush. 2 cups of pumpkin 1 can. I use 4 whole eggs instead of any whites 1/2 cp agave for brown sugar reduce the cloves to 3/4 tsp and prepare from beginning to end in the blender. Easy smells wonderful tasty and he doesn't realize how healthy he is eating! Read More
Helpful
(5)
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Fab Babs
Rating: 4 stars
11/07/2012
This recipe marries some of my favourite flavours! Some reviewers seem to have an issue with the texture which may come from some confusion over the word 'polenta.' In many places not North America polenta is the name for plain dry cornmeal. In other countries (like Canada where I am from) polenta is a dish made from boiling yellow cornmeal; you can buy it precooked in tubes. If you use the precooked stuff this recipe will come out a little different: imagine making oatmeal cookies with oat porridge. Read More
Helpful
(2)
BARTIACO
Rating: 1 stars
05/17/2006
Too bland:( Read More
Helpful
(1)
Tracy Bartosavage
Rating: 5 stars
03/24/2013
Makes excellent muffins! Read More
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