NewburyportNews.com, Newburyport, MA

PortWatch

February 12, 2014

Infused with chocolate

A Valentine's Day meal with a touch of sweetness all the way through

(Continued)

COCOA BUTTER-DATE POLENTA

Start to finish: 20 minutes

Servings: 2

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.

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