Best 5 Chocolate Polenta Pudding Recipes

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From the creamy texture to the rich chocolatey flavor, it's no wonder that chocolate polenta pudding has captured the hearts of dessert lovers everywhere. While traditional recipes tend to call for lots of butter and sugar, this article will guide you through a variety of recipes showcasing that it's possible to enjoy this classic dish without compromising on taste or texture. With just a few simple ingredients and a little creativity, you can easily whip up a delicious and satisfying chocolate polenta pudding that will please even the most discerning palates.

Let's cook with our recipes!

MOIST CHOCOLATE POLENTA CAKE



Moist Chocolate Polenta Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 7

16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugar

Steps:

  • Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
  • In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

NANA'S HOMEMADE CHOCOLATE PUDDING



Nana's Homemade Chocolate Pudding image

A rich, silky homemade chocolate pudding made the same way in our family since the 50's. Cooled pudding will form a dark skin on top, which is our favorite part! Top with whipped cream, if desired.

Provided by Chelsea Wagner

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 6

⅓ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Steps:

  • Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan.
  • Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes.
  • Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 33.4 g, Cholesterol 12.2 mg, Fat 4 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 210.1 mg, Sugar 24.1 g

CHOCOLATE POLENTA PUDDING



Chocolate Polenta Pudding image

Don't let the name throw you off. This is so yummy and fixes any chocolate cravings without the guilt.

Provided by AllForHim

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons cornmeal
1 tablespoon unsweetened baking cocoa
1 cup water or 1 cup skim milk
sugar (to taste) or sugar substitute (to taste)

Steps:

  • Whisk cornmeal and cocoa in a bowl with water.
  • Microwave on high for 3 minutes stirring every minute.
  • Let cool for five minutes.
  • Enjoy!

Nutrition Facts : Calories 67.5, Fat 1.3, SaturatedFat 0.5, Sodium 13.6, Carbohydrate 14.8, Fiber 2.9, Sugar 0.2, Protein 2.3

POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM



Polenta Pudding with Blackberry Compote and Mascarpone Cream image

Categories     Milk/Cream     Egg     Dessert     Bake     Blackberry     Cornmeal     Grappa     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pudding

Number Of Ingredients 18

For cake
3 sticks (1 1/2 cups) unsalted butter, softened
5 cups confectioners' sugar
1 vanilla bean
4 large whole eggs
2 large egg yolks
2 cups bread flour
1 cup cornmeal
For compote
3 1/2 cups blackberries
1/2 cup granulated sugar, or to taste
1/4 cup grappa
For mascarpone cream
1/2 cup mascarpone* cheese
1 cup heavy cream
3 tablespoons granulated sugar
Garnish: 1/2 cup blackberries
*available at specialty foods shops and some supermarkets

Steps:

  • Make cake:
  • Preheat oven to 325° F. and butter and flour a 12-inch round cake pan.
  • In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy. Split vanilla bean lengthwise. Scrape seeds from pod and add to butter mixture. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
  • Make compote:
  • In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
  • Pour compote over cake. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
  • Make mascarpone cream:
  • In a bowl with an electric mixer beat mascarpone until light and fluffy. Add cream and granulated sugar and beat mixture until it holds soft peaks.
  • Garnish pudding with blackberries and serve with mascarpone cream.

POLENTA PUDDING



Polenta Pudding image

This recipe came straight from a cute card deck of recipes I received in a swap here at Zaar. Wonderful for a brunch! All the toppings are just suggestions from me....find your own and share with us all! Check these out as toppings: recipe#163843--- recipe#121910--- recipe#163764--- recipe#130660--- recipe#156888

Provided by Happy Harry 2

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups whole milk or 3 cups 2% low-fat milk
2/3 cup fine cornmeal
1/2 teaspoon salt
4 large eggs
1/3 cup sugar
1 cup mascarpone cheese
1 teaspoon lemon zest, freshly grated
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
  • Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
  • In a large bowl, whisk eggs and sugar until light in color.
  • When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
  • Add lemon zest and vanilla, stir.
  • Butter a shallow 2-quart baking dish. Add pudding.
  • Bake for about 45 minutes until edges are golden brown.
  • Serve with one of the suggested toppings.

Nutrition Facts : Calories 216.4, Fat 7.8, SaturatedFat 3.4, Cholesterol 153.2, Sodium 294.1, Carbohydrate 27.4, Fiber 1, Sugar 17.9, Protein 9.2

Tips:

  • Choose the right type of polenta. For this recipe, you'll need fine-ground polenta, also known as cornmeal. Avoid using coarse-ground polenta, as it will result in a gritty texture.
  • Cook the polenta according to the package instructions. Make sure to stir the polenta constantly to prevent it from sticking to the pot.
  • Use good-quality chocolate. The type of chocolate you use will have a big impact on the flavor of the pudding. Choose a chocolate that you enjoy eating on its own.
  • Don't overcook the chocolate. Overcooked chocolate can become grainy and lose its flavor. Remove the chocolate from the heat as soon as it has melted.
  • Let the pudding cool completely before serving. This will allow the flavors to meld and the pudding to set properly.

Conclusion:

This chocolate polenta pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is creamy, rich, and chocolatey, with a hint of cornmeal that gives it a unique texture. Whether you are serving it to guests or enjoying it as a special treat for yourself, this pudding is sure to be a hit.

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