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.
Provided by SASHENKA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- 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 : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g
CREAMY PUMPKIN POLENTA
Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.
Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
PUMPKIN POLENTA CAKE
Make and share this Pumpkin Polenta Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
- Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.
Nutrition Facts : Calories 518.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 113.4, Sodium 244.3, Carbohydrate 77.7, Fiber 2.6, Sugar 42.3, Protein 6.9
PUMPKIN POLENTA CAKE
This is a CORE recipe: "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 sweet potato instead of pumpkin. Serve warm or cold with savoury or sweet dishes." You can also make muffins. Check for doneness, 20-30 minutes depending on size (makes about 18 regular sized muffins). I believe these are about 2 points per muffin. If you want Chocolate Pumpkin Muffins/Cake add 5 TBSP of cocoa powder and omit pumpkin pie spices
Provided by Jacquie-O So Good R
Categories Dessert
Time 1h15m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 9
Steps:
- DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a blender or food processor, blend pumpkin, oil, and eggs. Mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). Blend until smooth, and transfer to a medium bowl. Mix yogurt (milk) and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Nutrition Facts : Calories 108.8, Fat 3.7, SaturatedFat 0.7, Cholesterol 53.2, Sodium 220.6, Carbohydrate 15.6, Fiber 2, Sugar 2.4, Protein 4
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