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Creamy Polenta & Date Spoonbread

This golden and savory Polenta is a perfect side to any dinner dish. 


  • 1 1/4 cup stone-ground cornmeal
  • 4 cups water
  • 1/2 cup butter, softened
  • 1 cup heavy cream
  • 1 tsp sea salt
  • 3 large eggs, separated
  • 20 pitted medjool dates, chopped


  1. In a medium saucepan over low heat combine the cornmeal and water. Cook slowly, stirring often, until mixture is thick and smooth, (about 20-30 minutes).
  2. Preheat the oven to 375 degrees F and grease an 8-inch cast iron skillet.
  3. Using an electric mixer, beat the butter, along with the cream and salt.
  4. In a separate small bowl, whisk the egg yolks then beat into the cornmeal batter mixture, along with the dates.
  5. Using a separate, very clean, medium mixing bowl and clean beaters, beat the egg whites until soft peaks form. Next, gently fold into the cornmeal mixture until just combines.
  6. Carefully transfer the batter into the prepared skillet. Bake for about 35-40 minutes, until the top is puffed up and just lightly browned.
  7. Finally, remove from oven and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.