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Polenta Pudding with Blueberry Topping

Yield 4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)
Cooking cereals in the microwave is very simple. There's no clumping, it's quick, and the cleanup couldn't be easier.

Ingredients

  • 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

Nutrition Information

  • calories 226
  • caloriesfromfat 11 %
  • fat 2.8 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 5.3 g
  • carbohydrate 45.7 g
  • fiber 1.7 g
  • cholesterol 10 mg
  • iron 0.7 mg
  • sodium 209 mg
  • calcium 153 mg

How to Make It

  1. 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.

  2. 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.