Whisk together Edensoy, barley malt syrup, maple syrup, ginger and salt. Place in a heavy saucepan over high heat. Bring almost to a boil. Reduce heat to medium. Sprinkle in polenta while whisking constantly to avoid lumping. Cook over low heat, whisking frequently, until cornmeal tastes cooked and mixture thickens to porridge consistency, 3 to 4 minutes. Stir in additional maple syrup, if more sweetener is desired. Ladle mixture into individual ramekins or small dessert bowls and set a walnut half in the center. Serve warm or at room temperature. Taste best the day it's made.
5g fat (12% calories from fat),