Wednesday, January 7, 2009

Indian Pudding

This is one of those recipes that is very cheap and once you stir it you can leave it on top of a warm oven for hours until dinner etc.

If you have fresh fruit you can use that to top it along with some fresh cream otherwise,you can add some flavors to it or just glop some vanilla ice cream on the top of it.

Preheat oven to 300 degrees. Toss the cornmeal onto almost boiling milk, (scalded) and start stirring. Be care full not to have the heat on too high since it could burn. Burnt cornmeal doesn't taste too good.
Cook until mixture starts to bubble, keep stirring for another 5 minutes or so.
Remove from the heat, (eye) put in the molasses, spices, salt and butter.

Take 2 TBS of butter and grease up a cazuela or 1 1/5 qt baking casserole.
Pour cornmeal mix into the dish and add 1/2 cup of hot milk and mix gently.
Bake for 2 to 3 hours. Serve with flavored cream or vanilla ice cream while it is still hot and melts the ice cream.

Flavored cream, would be if you take 1/2 cup whipping cream, add Kahlua or other liquors like raspberry or cherry.
You could also make some caramel and top it with that also.

Stuff you will need.

1/2 cup yellow cornmeal ( or polenta)
3 cups milk, scalded
1/2 cup dark molasses
1/2 tsp. fresh ground cinnamon
1/2 tsp. ground ginger
1/2 tsp.salt
2 Tbs butter for coating the dish
2Tbs butter for the cornmeal mix
1/2 hot warmed cream or scoop of vanilla ice cream.

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