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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.
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.
- Calories 294
- Carbohydrate Content 55 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 108 mg
- Sugar Content 22 g