Cooking cereals in the microwave is very simple. There's no clumping, it's quick, and the cleanup couldn't be easier.
1 cup frozen blueberries
1/2 cup sugar, divided
2 cups 2% reduced-fat milk
6 tablespoons yellow cornmeal
3/4 teaspoon lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon salt
How to Make It
Combine the blueberries and 1/4 cup sugar in a medium microwave-safe bowl. Cover with wax paper; microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.
Combine 1/4 cup sugar, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk. Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry topping.
This was so easy and fabulous. I never thought of using cornmeal this way. Very creamy. I think that someone who wanted it a little less sweet could add less sugar to the blueberries. The polenta is just sweet enough - and the lemon and vanilla are perfect additions.
I don't microwave, so I just made it on the stove top. Still easy.
Also, we are dairy free so I used almond milk (same amount).
My husband loved it too, and he is a picky eater. He wants me to make it tomorrow!
This recipe is a winner.
This dessert is amazing, can't believe no one has tried or rated. Admit I was skeptical about the microwave, but the consistency of the polenta is fantastic. The pudding is warm and creamy, and the vanilla stirred in at the end is fantastic. Blueberry topping is sweet and syrupy. will make again and again.
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