Maple-Walnut Polenta Pudding Recipe

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

Toast walnuts in small skillet 3 to 4 minutes, or until browned and fragrant, shaking pan occasionally.
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.
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