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Sweet Vanilla Polenta Pudding

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 8
Makes a warm and cozy dish for breakfast or enjoy as an afternoon or evening snack. So yummy!

4 cups non-fat milk
Pinch of salt
1 vanilla bean, split length-wise or 1 tsp. vanilla extract
1 cup finely ground cornmeal or polenta
1/2 cup granulated sugar

Serve with (optional):
1/2 cup mascarpone cheese or strawberry or apricot preserves

Combine the milk, salt, and vanilla bean halves (if using) in a heavy saucepan. Bring to a boil over high heat, then reduce to a simmer. Slowly add the cornmeal, stirring constantly, and cook, continuing to stir for 5 to 7 minutes. Remove the pan from the heat and stir in the sugar and vanilla extract (if using) and allow pudding to sit, covered, for 5 minutes. Remove tha vanilla bean halves, if using. Divide the pudding between 8 dessert dishes. If desired, spoon mascarpone cheese or preserves in the center of each serving.

Makes 8 servings.

Date: October 2, 2006


Reviewer: Cornelia Sltz
Very interesting recipe. I was accustomed to eating polenta with meat or fish, not for dessert. But I like this idea, it's something new. I'm going to try it in the future.

Reviewer: Jamie
Tasty! I put a little less polenta, 3/4 cup. Too gritty with 1 cup. Have made twice and will continue to make! Thank you!


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