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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 11%
  • Fat: 2.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 45.7g
  • Fiber: 1.7g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 209mg
  • Calcium: 153mg

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

  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.
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