Blueberry Polenta

That Blueberry Banana Polenta Thing

2 very ripe bananas
1 cup corn flour (maybe *fine* ground corn meal, at your own risk)
1/2 cup whole wheat flour (might add wheat germ to increase fiber)
2 T. honey (sorry, I think I've seen honey used before on this list)
1 T. Succanat (or 3 T. Succanat and no honey for vegans)
1/2 cup water (or use *nonfat* milk, juice, or soy moo)
1 1/2 tsp. Ener-g egg replacer (or 1 egg white)
1/4 tsp. guar gum (optional)
1/2 tsp. baking soda (or slightly less)
2 T. nonfat yogurt (this is needed to make the baking soda work)
1/2 tsp. cinnamon (or as much as you can handle, ie. more...)
1/2 tsp. cardamom (ditto)
1 1/2 cups blueberries (fresh)

Preparation: Mash bananas with a potato masher, add all remaining ingredients,
except for blueberries. Stir well. Lightly oil a small pan, or 8 muffin tin,
by dipping a paper napkin in a drop of oil and spreading this all over the
baking surface (or spray with Pam). Pour batter into pan (8" x 5") or muffin
tin. Sprinkle top with blueberries, the more the better. Blueberries won't
sink to the bottom, so you have to press them down if you want to get even more
of them in. Bake at about 400F for about 25-35 minutes, my guess. Serve warm.
This will taste quite rich, the warm melted blueberries get runny and yummy!