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30 MINUTES OR LESS if you use a polenta brand that cooks in 5 minutes or less.
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
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 95 mg
- Sugar Content 16 g