Sweet Pumpkin Polenta
Served hot or cold, today or tomorrow, this healthy dessert from Cheryl Forberg will become a seasonal favorite.
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. - Cheryl Forberg, RD
- 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
- 1⁄2 teaspoon salt
- toasted pecans (optional)
- 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.
PUMPKIN FACTOID: Pumpkin’s high concentration of antioxidants and beta-carotene make it a favorite antiaging ingredient for skin-care products.
Source: Positively Ageless: A 28-Day Plan for a Younger Slimmer Sexier You by Cheryl Forberg, RD (Rodale ) (with permission)