Sweet Pumpkin Polenta

Mangoaddict

Sweet Pumpkin Polenta

MAKES 8 SERVINGS
The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day.

Ingredients:
2 cups pumpkin puree, fresh or canned
1 large omega-3 egg, lightly beaten
2⁄3 cup agave nectar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1 teaspoon pure vanilla extract
1⁄3 cup stone-ground cornmeal or polenta
2 cups water
1 cup low-fat or fat-free milk (or soy milk)
1⁄2 teaspoon salt
toasted pecans (optional)
Instructions
Preheat the oven to 350°F. Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray. Set aside.
In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract. Stir well to combine. Set aside.
In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring, 10 minutes or longer until thick and smooth. Remove from the heat. Carefully pour in the reserved pumpkin mixture and stir to combine. Pour into the prepared
baking dish. Bake for 50 minutes, stirring well once, halfway through.
The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired.

NUTRIENT ANALYSIS PER SERVING
127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat,
30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium

Mangoaddict

Sweet Pumpkin Polenta

MAKES 8 SERVINGS
The smell of sweet spices will fill the air while this creamy dessert is baking. It’s divine straight from the oven but tastes heavenly the next day when it’s cold—if there’s any left the next day.

Ingredients:
2 cups pumpkin puree, fresh or canned
1 large omega-3 egg, lightly beaten
2⁄3 cup agave nectar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1 teaspoon pure vanilla extract
1⁄3 cup stone-ground cornmeal or polenta
2 cups water
1 cup low-fat or fat-free milk (or soy milk)
1⁄2 teaspoon salt
toasted pecans (optional)
Instructions
Preheat the oven to 350°F. Lightly coat a 2-quart soufflé dish or casserole with olive oil cooking spray. Set aside.
In a large mixing bowl, combine the pumpkin, egg, agave, cinnamon, ginger, cloves, and vanilla extract. Stir well to combine. Set aside.
In a 2-quart saucepan, combine the cornmeal, water, milk, and salt; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook, stirring, 10 minutes or longer until thick and smooth. Remove from the heat. Carefully pour in the reserved pumpkin mixture and stir to combine. Pour into the prepared
baking dish. Bake for 50 minutes, stirring well once, halfway through.
The mixture will be thick and bubbly. Serve warm, sprinkled with toasted pecans, if desired.

NUTRIENT ANALYSIS PER SERVING
127 calories, 3 g protein, 26 g carbohydrates, 2 g total fat, 0 g saturated fat, 5 g monounsaturated fat,
30 mg omega-3s, 2 g fiber, 17 g sugar, 254 mg sodium