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