Maple-Walnut Polenta Pudding (Adapted from VT)3 cups vanilla soy milk
3/4 cup instant polenta
1/8 teaspoon cinnamon, plus extra to dust
1/8 teaspoon salt
1/4 cup dried cranberries
1/4 cup pure maple syrup
2 tablespoons chopped walnuts, toasted
In a small saucepan, add soy milk and whisk in the polenta in a slow steady stream. Whisk in cinnamon and salt. Bring mixture to a boil over medium-high heat - stir in cranberries. Reduce heat and simmer until thickened, about 2-3 minutes.
Stir in maple syrup - place in a serving bowl and scatter the top with chopped walnuts and a dusting of cinnamon.
Makes 4 servings.
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