This warm chocolatey pudding is eggless, creamy, and a snap to make if you use fine grain or instant polenta.
Notes: I purchased a fine grain polenta. It wasn't labeled as "instant" but cooked very quickly in about 3 minutes. Cooking time (and liquid amount needed) may differ depending on the polenta that you use. If polenta thickens before it is cooked, add a small amount of milk until polenta is finished cooking.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- Yield:makes 3 cups
- Active time: 5 minutes
- Total time:5 minutes
- 3 cups whole milk
- 3 tablespoons granulated sugar
- Pinch salt
- 1/8 teaspoon cinnamon
- Pinch cayenne pepper
- 1/2 cup polenta (see note above)
- 1 teaspoon vanilla extract
- 5 ounces bittersweet chocolate, finely chopped
In medium saucepan, heat milk, sugar, salt, cinnamon, and cayenne over medium heat to simmer.
Slowly whisk in polenta in a thin steady stream and bring to simmer. Reduce heat to low and stir until mixture is thickened to a pudding consistency and polenta is soft, about 3 minutes (see note above).
Stir in vanilla and chocolate until smooth. Spoon into cups and serve.