Indian Corn Pudding

Serves 3 | Prep Time 5 minutes | Cook Time 10 minutes

Ingredients

Directions

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.

Nutritional Info

Related Recipes

American, Condiments, Dessert & Pastry, Edensoy, Good/High Fiber, Macrobiotic, Sweeteners, Vegan, Whole Grain