Creamy Chocolate Polenta Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated May. 15, 2019
Photograph: Yvonne Ruperti

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.

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Recipe Facts

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Active: 5 mins
Total: 5 mins
Makes: 3 cups

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Ingredients

  • 3 cups whole milk
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 1/8 teaspoon cinnamon
  • Pinch cayenne pepper
  • 1/2 cup polenta (see note)
  • 1 teaspoon vanilla extract
  • 5 ounces bittersweet chocolate, finely chopped

Directions

  1. In medium saucepan, heat milk, sugar, salt, cinnamon, and cayenne over medium heat to simmer.

  2. 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).

  3. Stir in vanilla and chocolate until smooth. Spoon into cups and serve.

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