These griddle cakes have a creamy consistency with a touch of sweetness.

• 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 topped with applesauce or jam or with fresh berries on the side.