Polenta pudding

By
Cindy @ MijoRecipes
– December 6, 2009Posted in: Desserts, Mauritian RecipesTags: ,
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Polenta vanilla pudding dessert (Mauritian recipe)

One Mauritian recipe I absolutely love is Maize pudding,also known as Polenta pudding or corn pudding(simply known as “Poudine mais” in Mauritius). Something that always got me confused is how to call that yellow fine-grain flour, is it maize flour or cornflour or what? Well, it turns out that corn flour is actually divided into cornstarch, which is the white, powdered starch of the maize grain and cornmeal, which is the flour ground from dried corn. The yellow flour is actually corn meal, but different countries tend to name it in different ways, for example in the United States, the finely ground cornmeal is just commonly known as corn flour, where in the United Kingdom, cornflour refers to cornstarch and in Mauritius, it is just commonly known as maize flour. Well, now I know why I was always getting confused! Anyway, corn meal/maize flour/cornflour, whatever you want to name it, is a very nutritious ingredient. There are two types of cornmeal : coarse and fine. I am using the coarse one here. There are many cornmeal recipes(let’s just call it cornmeal) and one famous cornmeal recipe is Polenta! This recipe is an example of the many easy polenta recipes that can be done. In the typical Mauritian polenta pudding recipe, the pudding is usually cut into rectangular or square strips, but I thought it would be interesting to change it a bit and used cupcake moulders to get a different shape for my polenta pudding! This is perfect for kids especially! What do you think?

Polenta Pudding Recipe

Ingredients:
200g coarse cornmeal/yellow maize flour/cornflour
50g sugar
25g coconut powder
vanilla essence
sultanas(dried raisins)
1/2 litre of milk or 6 tbsp of milk powder mixed in 1/2 litre of water

Steps:
1. Soak corn meal in water at least 30 minutes.Throw the water and all the impurities floating.
2. Heat the milk in a pot over medium heat, continuously stirring to prevent it from burning at the bottom. When WARM, add cornmeal and stir non-stop until the cornmeal has absorbed about 1/2  of the milk.
3. Add the sugar, vanilla essence, sultanas and continue stirring until mixture thickens. Check for sugar. If not sweet enough, mix sugar with warm water to dissolve and add to the mixture. Continue stirring to get a thick consistency.
4. Sprinkle some coconut powder on a plate and pour the corn mixture into the plate or into your cupcake moulders. Sprinkle some more coconut powder over the mixture.
5. Allow to cool and when cool enough,place in the refrigerator for at least 30 minutes.
6. Slice to your choice. For the cupcake moulders one, you can easily remove them by placing one dish on top of the moulder, and turning it upside down. If the pudding is still slightly sticking to the moulder’s “wall”, use the tip of a knife to gently separate it from the “wall”.

easy polenta pudding (mauritian recipe)

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