This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half, and added 1/2 c Splenda for some extra sweetness. I didnt have all the individual spices on hand, so I just used pumpkin pie spice (1 1/2 tsp). I didn't use store-bought polenta, but instead made my own homemade. And while I had to let it bake for longer than 45 mins (total time of 1 1/2 hours), it was a fantastic flavor and really great for my low-calorie/low-fat lifestyle. I can see a lot of things to do with this recipe, but it is a great start. Thanks for sharing your idea!
Jules
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