nutritional information

Per SERVING:

  • Calories: 294
  • Protein: 8 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 55 g
  • Sodium: 108 mg
  • Fiber: 4 g
  • Sugar: 22 g
Vegan

Maple-Walnut Polenta Pudding

Serves 4

30 minutes or fewer

This couldn’t-be-easier cornmeal dessert is made using instant polenta, which cooks in three minutes. Try sweetening it with flavored syrups or warmed jam instead of maple syrup.
  • 2 Tbs. chopped walnuts
  • 3 cups vanilla soymilk
  • ¾ cup instant polenta
  • ⅛ tsp. ground cinnamon, plus more for garnish
  • ¼ cup dried cranberries or raisins
  • ¼ cup maple syrup, plus more for topping
  1. Toast walnuts in small skillet 3 to 4 minutes, or until browned and fragrant, shaking pan occasionally.
  2. Whisk together soymilk, polenta, cinnamon and pinch of salt in 2-qt. saucepan. Bring to a boil over medium-high heat. Stir in cranberries. Reduce heat to medium low, and simmer 2 to 3 minutes, or until thickened.
  3. Stir in maple syrup, and transfer to serving bowl. Sprinkle pudding with cinnamon and walnuts. Pass extra maple syrup at the table, if desired.
February 2007

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comments

Quick, hearty and tasty. I know it says pudding but I made it for breakfast with a side of eggs. Should take me to lunch time!

Carmelina - 2011-02-12 03:53:42