Polenta Griddle Cakes

These griddle cakes have a creamy consistency with a touch of sweetness. Serve them with applesauce, jam, or fresh berries

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 3 cups water
  • 1 tsp. salt
  • 1 cup coarsely ground cornmeal
  • 1 Tbsp. Splenda
  • 2 large eggs, beaten
  • 2⁄3 cup whole milk
  • 1⁄2 tsp. ground nutmeg
  • 2 Tbsp. unsalted butter or canola oil


  • In a large pot, bring the water to a boil and add the salt. Slowly add the cornmeal. Reduce heat and let cook until thick, stirring constantly. Allow to cool slightly.
  • Stir in the Splenda. Whisk the eggs, milk, and nutmeg together in a separate bowl and mix them with the polenta, blending well.
  • Heat the unsalted butter or oil on a griddle over medium flame. Drop spoonfuls of batter on the griddle. Cook until well browned. Flip each griddle cake with a spatula and brown the reverse side.
  • Serve hot.