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White ceramic bowl of sweet cream polenta pudding drizzled with honey and topped with fresh raspberries on a linen cloth

Sweet Cream Polenta Pudding

A slow-cooked, creamy polenta pudding sweetened with honey and vanilla, served warm or chilled.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 120 g fine-ground polenta (not instant) also labeled fine cornmeal
  • 480 ml whole milk
  • 240 ml heavy cream
  • 3 tbsp honey or maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch fine salt about 1/8 tsp

Method
 

  1. Combine the whole milk, heavy cream, and salt in a medium heavy-bottomed saucepan. Whisk in the fine polenta while the liquid is still cold - this prevents lumps.
  2. Place the saucepan over medium heat and whisk constantly as the mixture warms up. Continue whisking until you see the first few bubbles break the surface, about 8 to 10 minutes.
  3. Reduce the heat to medium-low. Switch to a wooden spoon or silicone spatula. Stir continuously for 5 minutes, scraping the bottom and edges of the pan.
  4. After 5 minutes, stir every 30 seconds for another 15 minutes. The pudding is ready when it pulls away slightly from the sides and coats the spoon thickly.
  5. Remove the pan from the heat. Stir in the honey and vanilla extract until fully combined.
  6. Rest the pudding in the pan for 3 to 5 minutes - it will firm to a spoonable, creamy consistency. Ladle into bowls and serve warm with your toppings of choice.

Notes

For a firmer, sliceable pudding, pour the finished mixture into a lightly greased loaf pan and refrigerate for at least 4 hours. Turn it out and slice like a terrine.