I’m sure you’ll gonna like this Cornmeal Pudding, for sure! Ok, I said for sure twice, not because I think someone who doesn’t like corn anything will like it for sure, but my kids adored it, and if you’re anything like corn loving person, you’ll gonna love it to. Because it’s delicious, creamy and silky and sweetened with just enough of maple syrup to pair so well with vibrant summer fruit. It’s really simple to whip up anytime you need something fast, nice and tasty and it’s pretty satisfying too. Because in it’s base, it’s cornmeal and makes a great breakfast or afternoon delice. Wanna try?
So how do you whip it up? Here it goes:
Vegan Cornmeal Pudding
650 ml / 1 1/2 cup water
150 ml / 1/2 cup soy or any plant based milk
2 – 3 tbsp maple syrup
vanilla extract (optional)
2 tbsp polenta
4 tbsp cornmeal
little pinch of Himalayan salt
dash of cinnamon
fruit of your choice
Put everything except soy milk and vanilla in a heavy bottomed saucepan. Stir vigorously with a whisk to break all the lumps and then cook on the low heat till it comes together pretty thick. Stir all the time and be careful so the bubbles don’t burn you if they start to jump out of the pan. When the polenta is almost cooked and it get’s hard to stir (watch it doesn’t burn on the bottom), add soy milk and vanilla and cook for few more minutes. Pour into little bowls, arrange fruit on top and there you go 🙂
What’s your favourite pudding? Tell me in your comments! How did you like this one?
Pin this delice for later!