Polenta Pudding with Blueberry Topping

Cooking cereals in the microwave is very simple. There's no clumping, it's quick, and the cleanup couldn't be easier.

Yield:

4 servings (serving size: 1/2 cup pudding and about 3 tablespoons topping)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Barbara Kafka,

March 2001