Hasty Cranberry-Pecan Pudding

1. 1

   Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat.

2. 2

   Reduce heat immediately to medium-low.

3. 3

   Whisk in polenta in a slow, steady stream.

4. 4

   Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes.

5. 5

   Stir in cranberries and pecans, and add more maple syrup, if desired.

6. 6

   To serve, spoon into individual ramekins or small bowls.

7. 7

   Top with a pecan, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.