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Polenta Pudding With Warm Caramel Sauce
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I first stirred up this recipe while teaching culinary school at Johnson & Wales University in Providence, R.I. It’s a great way to highlight cornmeal in something other than bread and muffins. Serve it warm or cool -- but always with the creamy caramel sauce.
-- Meridith Ford Goldman
Hands on time: 15 minutes Total time: 25 minutes Serves: 6
Ingredients:
-
FOR PUDDING:
2 cups whole milk
2 cups half-and-half
1 cup granulated sugar
1 cup yellow cornmeal, preferably stone ground
1/4 cup unsalted butter
1 cup grated coconut
1/2 cup dried cherries
1/2 cup golden raisins
1/2 cup chopped pecans
1/4 teaspoon salt
FOR CARAMEL SAUCE:
Makes 6 servings
Hands on: 10 minutes
Total time: 20 minutes
1/2 cup (1 stick) butter
1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
Instructions:
For pudding:
In a 2-quart saucepan over high heat, bring the milk, half-and-half and sugar to a boil without stirring. Reduce heat to low, and whisk the cornmeal into the liquid, stirring constantly to prevent lumping. Stir in the butter, coconut, cherries, raisins, pecans and salt until well combined. The mixture will be thick.
To serve the pudding hot, scoop immediately into dessert bowls and drizzle with caramel sauce, if desired. To create a cold pudding, spoon the mixture into silicone muffin baking molds. Press the mixture firmly into the molds to release air and ensure that when inverted, the pudding does not have holes or gaps on the surface. Chill for 1 hour. Release from molds and place on a dessert plate for serving.
For sauce:
Cut butter into pieces and place in a small saucepan. Add sugar, cream and corn syrup. Stir to combine. Cook over medium heat until the sugar dissolves and begins to boil. Increase the heat to high and boil, stirring very little, until the mixture begins to turn light brown (between 200 degrees Farenheit and 220 degrees on a candy thermometer). Remove and use immediately, or let cool to room temperature. Mixture can be kept covered in the refrigerator for up to 6 months.
In a 2-quart saucepan over high heat, bring the milk, half-and-half and sugar to a boil without stirring. Reduce heat to low, and whisk the cornmeal into the liquid, stirring constantly to prevent lumping. Stir in the butter, coconut, cherries, raisins, pecans and salt until well combined. The mixture will be thick.
To serve the pudding hot, scoop immediately into dessert bowls and drizzle with caramel sauce, if desired. To create a cold pudding, spoon the mixture into silicone muffin baking molds. Press the mixture firmly into the molds to release air and ensure that when inverted, the pudding does not have holes or gaps on the surface. Chill for 1 hour. Release from molds and place on a dessert plate for serving.
For sauce:
Cut butter into pieces and place in a small saucepan. Add sugar, cream and corn syrup. Stir to combine. Cook over medium heat until the sugar dissolves and begins to boil. Increase the heat to high and boil, stirring very little, until the mixture begins to turn light brown (between 200 degrees Farenheit and 220 degrees on a candy thermometer). Remove and use immediately, or let cool to room temperature. Mixture can be kept covered in the refrigerator for up to 6 months.
Nutrition:
Per serving (without sauce): 631 calories (percent of calories from fat, 43), 9 grams protein, 83 grams carbohydrates, 5 grams fiber, 31 grams fat (17 grams saturated), 62 milligrams cholesterol, 170 milligrams sodium.
Sauce, per serving: 352 calories (percent of calories from fat, 56), 1 gram protein, 39 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 69 milligrams cholesterol, 172 milligrams sodium
Sauce, per serving: 352 calories (percent of calories from fat, 56), 1 gram protein, 39 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 69 milligrams cholesterol, 172 milligrams sodium
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