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