Tuscan Polenta Apricot Rum Cake
(Adapted from a recipe in Dolci Toscani: The Book of Tuscan Desserts, by Anne Bianchi and Sandra Lotti)

3 cups low-fat (1%) milk
1 cup evaporated skim milk
1/2 cup medium- or coarse-ground polenta
2 tbs. mild honey
2 tsp. vanilla extract
1/2 cup finely diced dried apricots
1/4 cup sultanas (golden raisins), soaked for 20 minutes in 1/4 cup light or dark rum

In a large, heavy saucepan, bring milk and evaporated milk to a boil over medium heat. Whisk in polenta and continue whisking until it starts to thicken (5-7 minutes). Add honey, lower heat, and cook, stirring frequently,
until thick, about 20 minutes. Remove from heat and stir in vanilla, apricots, raisins, and rum. Pour mixture into a 10-inch Springform pan.
Tap against the counter to make the top level, and smooth out the top using a spatula if necessary. Cool to room temperature and serve.

NOTE: The consistency of this cake is quite soft, not much like a "real" cake, but more like a pudding. It's good by itself, or you can serve it with an apricot puree. (Just stew some dried apricots in water with a vanilla bean until they're soft. Remove the cinnamon stick and puree the fruit in a blender; return to heat and cook a little longer, adding sugar if you think it's necessary. Obviously, this will add some carbohydrates to your dessert.)