30 MINUTES OR LESSUse a polenta brand that cooks in 5 minutes or less.
- 3 cups vanilla soymilk
- 3 Tbs. maple syrup, plus more to taste
- 1 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 cup instant polenta
- 1/2 cup dried cranberries
- 1/2 cup chopped toasted pecans, plus 4 additional toasted whole pecans for garnish
Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat. Reduce heat immediately to medium-low.
Whisk in polenta in a slow, steady stream. Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes. Stir in cranberries and pecans, and add more maple syrup, if desired.
To serve, spoon into individual ramekins or small bowls. Top with a pecan, and serve.
A dessert of cranberries with spicy flavors calls for a port. Try Dow’s Late Bottle Vintage Port or Benjamin Port.
- Calories: 240
- Carbohydrate Content: 34 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Sodium Content: 95 mg
- Sugar Content: 16 g