Best 4 Polenta Pudding Recipes

POLENTA PUDDING

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.

POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM

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.

CHOCOLATE POLENTA PUDDING

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!

CORNMEAL PUDDING (POLENTA)

Steps:

• 1) In a large saucepan, add the water, milk, and salt and pepper to taste. Bring to a boil over medium high heat. 2) Lower the heat to medium. Using a heavy wooden spoon, stir in polenta a little at a time, always stirring in the same direction. When all the polenta has been stirred, mixture should start to thicken. 3) Turn the heat down to medium low and continue to stir vigorously and constantly in the same direction for about seven minutes. 4) Remove from the heat, add the butter and the Romano cheese, and blend thoroughly. 5)Lightly coat a work surface with the olive oil. Pour the polenta over area and spread evenly to 1/2 in thick and let cool completely, about 30 minutes. Alternatives: Add 1/2 c of cheve(goat cheese) and 2 tbsp of heavy cream in place of Romano cheese. For richer, add 1/3 c of mascarpone along with butter and romano cheese.