I just love polenta
Polenta is a sort of porridge made from finely ground cornmeal (dried corn) which is boiled with water and/or milk and eaten like this as either a sweet or savoury dish. It can also be poured into a tray, allowed to set, then cut into pieces and baked, grilled or fried (see my recipes for Polenta Stacks and Polenta French Toast). However cornmeal can be adapted in so many different ways, as you will see in this delicious dessert.
Cornmeal is a phytonutrient rich food. Yellow corn contains very high amounts of the antioxidant carotenoids lutein and zeaxanthin which are important eye nutrients that may reduce your risk of macular degeneration and cataracts. It is also a good source of fibre to help keep you regular and protect against bowel cancer. So it is well worth including polenta, cornmeal or corn in your intake regularly.
To make this pudding, you start by making polenta, but you then fold in stewed apple, sultanas, gorgeous spices and bake it until it is golden.
It sounds a little unusual, but you end up with a fabulous, scrumptious, warm, healthy dessert, perfect for these cold Winter nights…yum 🙂
- 2 cups stewed apple
- ¼ cup sultanas
- 1 egg, lightly beaten
- ⅓ cup honey
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- ⅓ cup cornmeal or polenta
- 2 cups water
- 1 cup low-fat cow or soy milk
- ¼ teaspoon salt
- Preheat the oven to 165°C. Organise a 6 cup ceramic or pyrex baking dish to bake the pudding in.
- In a large mixing bowl, mix together the stewed apple, sultanas, egg, honey, cinnamon, ginger and vanilla essence. Stir well to combine then set aside.
- In a heavy based saucepan, combine the cornmeal, water, milk and salt. Mix well.
- Bring the cornmeal to the boil over medium-high heat, stirring constantly.
- Turn heat down to medium and cook for 10 minutes until thick and smooth, stirring every few minutes to prevent the polenta from sticking to the bottom.
- Remove from the heat. Carefully pour in the reserved apple mixture and stir to combine.
- Pour into the prepared baking dish. Bake for 50 minutes, until browned on top.
- Serve warm with yoghurt.
Per Serve: 695kJ or 165 calories; P 3.5g Fat 1.8g SFat 0.4g CHO 34g Fibre 3g