COCOA BUTTER-DATE POLENTA
Start to finish: 20 minutes
2 ounces food-grade cocoa butter (sold as chunks at natural foods shops)
1/4 cup chopped shallots
11/2 cups milk
1/3 cup cornmeal polenta (not instant)
1 tablespoon minced fresh marjoram
1/3 cup chopped dates
Salt and ground black pepper, to taste
In a medium saucepan over medium heat, melt the cocoa butter. Add the shallots, and cook until tender, 6 to 8 minutes. Add the milk, and bring to a simmer. While whisking, pour the polenta in a thin stream into the simmering milk.
Stir in the marjoram and the dates. Cook, stirring frequently, until thickened and the polenta is tender, about 10 minutes. Season with salt and black pepper.
Nutrition information per serving: 500 calories; 270 calories from fat (54 percent of total calories); 31 g fat (18 g saturated, 0 g trans fats); 10 mg cholesterol; 50 g carbohydrate; 4 g fiber; 28 g sugar; 10 g protein; 230 mg sodium.