This is our version of the typical Mauritian style corn pudding known as poudine maïs. This homemade sweet polenta pudding is very easy to make and can be customized with your favourite toppings!
mauritian corn pudding / poudine maïs
- 250 g polenta / poudre de maïs
- 350 ml water for soaking
- 350 ml milk full cream
- 150 g caster sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon powder / cannelle en poudre
- coconut powder / desiccated coconut garnish
- Place the polenta in a large mixing bowl then add the water. Stir slightly then let it soak for at least 30 minutes.
- Rinse the polenta under tap water until the water gets clear (about 3 times), then gently drain most of the excess water.
- Pour the polenta in a non stick cooking pot on 'medium low heat'. Keep stirring until it starts to simmer (little bubbles). Lower the heat if the pot is getting too hot.
- Add the sugar then stir well until it dissolves completely.
- Still on 'medium low heat' to low, add the milk. You must keep stirring as the polenta will thickens quickly and might easily stick to the bottom and burn.
- After about 5 to 8 minutes of cooking, the polenta will absorb most of the Milk and will start to thicken quickly. Keep stirring!
- Add the vanilla extract, cinnamon powder and any other toppings you wish at this point.
- When the polenta reaches the thickness shown in the video, transfer it into a well greased (with butter or oil) cake tin or silicone mold. Then sprinkle some desiccated coconut on top.
- Let it set for at least 2 hours at room temperature or in the fridge. Enjoy!