corrrrrrrrn pudding!~

I'm making polenta for dinner tonight. Polenta is corn pudding. I think I will let it set up and grill it and top it with a lemon and garlic butter. I'll make the polenta with 2c. vegetable stock and add a few threads of saffron and a tsp of herbs de' Provence. I use an Italian "instant" par-boiled polenta that works well and is cooked out in about 10 minutes. It says 4 minutes on the package. Another way to try it is to boil it with milk, sugar and water with a little cinnamon and nutmeg in there. Add a few drops of vanilla or lemon zest while it is cooling down. Grill it in clarified butter and top it with maple syrup or berry compote.

 

Peach, I like your idea, but I'm not sure polenta is corn pudding!

Here's a 'traditional' Southern corn pudding, meant to be be served as a side dish.

Southern Corn Pudding

2 cans whole grain corn, drained
2 cans creamed-style corn
1 cup milk
1 cup sugar
1 tsp. vanilla
4 eggs, well beaten
1 stick (¼ lb.) butter

Mix all ingredients except butter and pour into baking pan. Cut butter into eight pieces and place on top of mixture. Bake at 400° F. for 1½ to 2 hours, until pudding is firm to the touch.

Other recipes have a little flour thrown in, or a little flour/cornmeal combo, but never a lot.

 

You will find a corn pudding recipe by Robert del Grande on PBS


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Chef: Robert Del Grande
Series: Cooking with Master Chefs

You can read the script and view the entire show online.