Polenta Pudding – a delicious recipe with milk, cornmeal, salt, eggs, sugar, mascarpone cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
3
Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
4
In a large bowl, whisk eggs and sugar until light in color.
5
When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
6
Add lemon zest and vanilla, stir.
7
Butter a shallow 2-quart baking dish. Add pudding.
8
Bake for about 45 minutes until edges are golden brown.
9
Serve with one of the suggested toppings.
472
kcal
Calories
25
g
Fat
35
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups whole milk or 3 cups 2% low-fat milk, 2/3 cup fine cornmeal, 1/2 teaspoon salt, 4 large eggs, and more.
Yes, Polenta Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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