Indian Corn Pudding
Serves 3 | Prep Time 5 minutes | Cook Time 10 minutes
Ingredients
• 3 cups Vanilla Edensoy, Vanilla Extra, Original, or Extra Original
• 1/4 cup Eden Barley Malt Syrup
• 1/4 cup organic maple syrup, plus more to taste, if desired
• 1 1/4 tsp ground ginger
• 1/8 tsp Eden Sea Salt
• 1/2 cup organic quick cooking yellow polenta
• 3 to 4 Tbsp walnut halves
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 Information
Per serving: 515 calories, 8g fat (14% calories from fat), 14g protein, 98g carbohydrate, 5g fiber, 0mg cholesterol, 191mg sodium