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Indian Corn Pudding

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


3 cups Edensoy Vanilla
Edensoy Original, or Edensoy 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


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: 358 calories, 5g fat (12% calories from fat), 11g protein, 71g carbohydrate, 3g fiber, 0mg cholesterol, 173mg sodium