Baked Cranberry Polenta Cake with Apricot Balsamic Sauce

Appropriate for CKD, Dialysis, Diabetes

Makes 16 triangle servings (1 slice of baked cranberry polenta and 1 tablespoon of sauce per serving)


Baked Cranberry Polenta


4 cups water
1 cup coarse ground unseasoned cornmeal/polenta
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
½ teaspoon salt-free garlic powder
Pinch freshly ground black pepper
Pinch cayenne pepper (optional)
2 tablespoons olive oil
2 cups frozen cranberries, thawed

CranberryApricot Balsamic Sauce


⅓ cup balsamic vinegar
1 cup apricot jam
1 cup cranberry juice


Preheat oven to 350 degrees F.

In a greased 8x8–inch baking dish, mix together the water, coarse cornmeal, thyme, garlic powder, black pepper, and cayenne. Stir to combine. And then place the dish into the oven for 45 minutes.

Carefully remove the baking dish and add the cranberries and olive oil. Stir until everything is combined. And return the dish to the oven to bake for another 20 to 25 minutes or until the polenta hardens.

Meanwhile, make your apricot balsamic reduction sauce. Mix the balsamic vinegar, cranberry juice and apricot jam in a small pot. Bring the liquid to a boil and then reduce the heat until the sauce simmers. Cook until it reduces by half, about 10 to 15 minutes. Then take the sauce off of the heat and allow it to cool and thicken.

To serve, slice the polenta into 4 big squares and then slice each quadrant into 4 smaller squares, making a total of 16 triangles. Serve each triangle with a little drizzle of the balsamic sauce and enjoy.


Baked Cranberry Polenta, 1 slice
Calories 53, Fat 1.9 g, Cholesterol 0.0 mg, Sodium 1.8 mg, Carbohydrate 8.5 g, Dietary Fiber 1.3 g, Sugars 0.6 g, Protein 0.8 g, Potassium 27.2 mg, Phosphorus 9.5 mg

Apricot Balsamic Sauce, 1 tablespoon
Calories 64, Fat 0.1 g, Cholesterol 0.0 mg, Sodium 9.3 mg, Carbohydrate 16.6 g, Dietary Fiber 0.1 g, Sugars 14.3 g, Protein 0.1 g, Potassium 21.7 mg, Phosphorus 3.5 mg

1 Serving: 1 slice polenta with 1 tablespoon sauce
Calories 118, Fat 1.9 g, Cholesterol 0.0 mg, Sodium 11.1 mg, Carbohydrate 25.1 g, Dietary Fiber 1.4 g, Sugars 14.9 g, Protein 0.9 g, Potassium 48.9 mg, Phosphorus 13.0 mg

This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at