Recipe name: Polenta Pudding with Blueberry Topping
Source: Cooking Light via Cheap Healthy Good
Cookbook date: January 16
1 cup frozen or fresh blueberries
1/2 cup sugar, divided
2 cups 2% reduced-fat milk
6 tablespoons yellow cornmeal
3/4 teaspoon lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Let me start by saying that I didn't have the above recipe at the time I made the dish. As a result pretty much everything was done slightly differently. To start things off I didn't know how to make polenta so I ended putting boiling about two cups of water into which I put about a half cup of cornmeal. I also added 1/4 cup of sugar and a bit of salt to the polenta as it was firming up. I don't really what the water to cornmeal ratio was but I do remember I had to cook it a bit longer to make it thicken.
We didn't have blueberries so I had to substitute it with a bag of mixed berries we had in the freezer. I think I added a little bit more than a cup. I added the vanilla, a splash of lemon juice and the other 1/4 cup of sugar to a small sauce ban. I brought that to a boil and let it simmer for a few mins and then took it off the heat. To serve I just dished up the polenta into a bowl and put some of the berry topping....well on top.
Both Tiffany and I enjoyed this dish. It was really easy to make, very quick and quite tasty. Polenta is one of those dishes I keep forgetting about but keep on enjoying.