This Sweet Vanilla Polenta offers a unique twist on traditional cornmeal, turning it into a luscious, pudding-like dessert. Unlike savory polenta, this version simmers cornmeal in skim milk with sugar and vanilla extract until it reaches a velvety, thick consistency. The result is a dish with a comforting, home-style texture that melts in your mouth, reminiscent of rice pudding but with a distinct cornmeal character. It is an excellent vegetarian option for ending a meal, particularly appealing when served warm or chilled. The simplicity of the ingredients allows the natural sweetness and vanilla aroma to shine through, making it a satisfying yet light conclusion to dinner. Perfect for those seeking a nostalgic, low-fat dessert that feels indulgent without being heavy, this recipe is easy to prepare and highly versatile.
Sweet Vanilla Polenta
Description
This Sweet Vanilla Polenta offers a unique twist on traditional cornmeal, turning it into a luscious, pudding-like dessert. Unlike savory polenta, this version simmers cornmeal in skim milk with sugar and vanilla extract until it reaches a velvety, thick consistency. The result is a dish with a comforting, home-style texture that melts in your mouth, reminiscent of rice pudding but with a distinct cornmeal character. It is an excellent vegetarian option for ending a meal, particularly appealing when served warm or chilled. The simplicity of the ingredients allows the natural sweetness and vanilla aroma to shine through, making it a satisfying yet light conclusion to dinner. Perfect for those seeking a nostalgic, low-fat dessert that feels indulgent without being heavy, this recipe is easy to prepare and highly versatile.Ingredients
Directions
-
Pour the skim milk into a medium-sized saucepan and place it over medium heat.
-
Gradually whisk in the cornmeal, ensuring there are no lumps, and continue to whisk constantly to prevent sticking.
-
Reduce the heat to low and simmer the mixture, stirring frequently with a wooden spoon, until it thickens to a creamy consistency, about 20-25 minutes.
-
Remove from heat and stir in vanilla extract and sugar until fully dissolved and combined.
-
Transfer the hot polenta into serving dishes or individual ramekins.
-
Allow to cool slightly before serving warm, or cover and refrigerate until chilled if preferred.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 81.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 100.8mg5%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 0.0g0%
- Sugars 12.0g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
For a richer flavor, you can substitute half of the skim milk with whole milk or cream. Fine-ground cornmeal is preferred for a smoother texture, but regular cornmeal can be used if you simmer longer to ensure it cooks thoroughly.
Add a pinch of cinnamon or nutmeg along with the vanilla for a spiced variation. Serve with fresh berries or a drizzle of honey for added sweetness and visual appeal.
