Fruity Polenta Balls

For the fruity polenta balls, bring milk to a boil, remove from heat and stir in polenta. Let it boil once or twice more, then set aside to cool.

Chop dates and figs very finely and bring to a boil with the raisins in salted water, then cover and let swell over medium heat for about 10 minutes.

Mash banana and mix with polenta. If there is water left in the dried fruit, pour it off and stir the fruit pieces into the polenta along with the cinnamon and honey.

With moistened hands, shape the mixture into equal-sized, firm balls.

Roll the fruity polenta balls in coconut flakes as desired and store in the refrigerator.

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