Serious Eats: Recipes
Creamy Chocolate Polenta
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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