mauritian corn pudding / poudine maïs
Ingredients
- 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
Instructions
- 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!
Video
Notes
always cook on 'medium low heat' to low and be patient! keep stirring or it might burn
replace the cow's milk by water, soy milk, rice milk or almond milk to make it Vegan
feel free to replace the vanilla extract and cinnamon by your favourite toppings.