So when I recently read that microwaves turn out quick polenta with no clumping and easy clean-up, it seemed worth a try. This entire recipe cooks in 10 minutes.
- 1 cup frozen blueberries
- 1/2 cup vegan sugar, divided
- 2 cups plain non-dairy milk
- 6 tablespoons yellow cornmeal
- 3/4 teaspoon lemon rind
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
2. Cover with wax paper (I like the unbleached soy wax paper from If You Care) and microwave for 3 minutes, stirring halfway through. The sugar should be dissolved. Set aside.
3. In a large (2-quart) glass bowl, combine the remaining 1/4 cup sugar, milk, cornmeal, and lemon rind, stirring with a whisk. Microwave for 7 minutes, stirring at 2 minute intervals. Each time, the cornmeal will be noticeably thicker in the milk. Here it is after the third stir (6 minutes):
By the 7th minute, it should be thick and bubbly. Remove from the microwave and stir in the vanilla and salt.
4. Spoon 1/2 cup pudding into each of 4 dessert bowls. I recommend working quickly, as the polenta will continue to thicken as it cools:
5. Top each serving with about 3 tablespoons blueberry topping and serve warm.
4 servings (1/2 cup pudding, 3 tablespoons topping), Calories 226
Color me impressed, microwave. You produced a creamy, sweet cornmeal pudding that was just delightful. I'm not sure I've ever eaten anything quite like this, only kept thinking it had a very Colonial American taste. The closest thing would probably be the Tortitas de Maiz I prepared for this blog, except this would be the warm pudding version of those cooked patties. The vanilla stirred in at the end is just fantastic, and the blueberry topping is sweet and syrupy. Delicious all around, and bonus points for easy clean-up.
Update: Leftovers are quite good chilled, despite the recipe instructions to serve warm, so fret not if you have extras.