Pumpkin Polenta Cake

Today was a rough day and nothing seemed to go right. When I finally got home, I was in search of some major comfort food. Of course I turned to my old tried and true friend...PUMPKIN! I found this recipe on the allrecipes.com website. I made a couple of my own substitutions. I used agave nectar instead of brown sugar, and I substituted one tsp. pumpkin pie spice and one tsp. cinnamon in place of the listed spices. I also used lowfat vanilla yogurt instead of plain yogurt. WOW! This definitely ranks up there as one of my favorite pumpkin recipes. I guess it tasted more like a sweet pumpkin cornbread, but it definitely can be a dessert or an addition to dinner. It is the perfect blend of sweet corn, pumpkin, and spices. I topped it off with vanilla yogurt and a touch of cinnamon. This recipe serves 16, but I only made half of the recipe.

Pumpkin Polenta Cake

http://allrecipes.com/Recipe/Pumpkin-Polenta-Cake/Detail.aspx

INGREDIENTS
2 cups canned pumpkin puree
2 tablespoons butter
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 dry polenta

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium 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 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.