Pumpkin Polenta Cake

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar 
• 2 tablespoons butter room temperature
• 2 cups pumpkin puree canned
• 4  egg whites lightly beaten
• 2  eggs lightly beaten
• 2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground nutmeg 
• 1 cup yogurt plain low-fat
• 2 cups polenta yellow
• 1 teaspoon salt 

Equipment

• food processor
• bowl
• oven
• blender
• baking pan
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites.
3. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
4. Mix yogurt and polenta into the pumpkin mixture.
5. Pour into the prepared baking dish.
6. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.