MAURITIAN POLENTA PUDDING
INGREDIENTS
200g coarse cornmeal/yellow maize flour/cornflour
50g sugar
25g coconut powder
vanilla essence
sultanas(dried raisins)
1/2 litre of milk or 6 tbsp of milk powder mixed in 1/2 litre of water
METHOD
Soak corn meal in water at least 10 minutes.Throw the water and all the impurities floating.
Heat the milk in a pot over medium heat, continuously stirring to prevent it from burning at the bottom. When WARM, add cornmeal and stir non-stop until the cornmeal has absorbed about 1/2 of the milk.
Add the sugar, vanilla essence, sultanas and continue stirring until mixture thickens. Check for sugar. If not sweet enough, mix sugar with warm water to dissolve and add to the mixture. Continue stirring to get a thick consistency.
Sprinkle some coconut powder on a plate and pour the corn mixture into the plate or into your cupcake moulders. Sprinkle some more coconut powder over the mixture.
Allow to cool and when cool enough,place in the refrigerator for at least 30 minutes.
Slice to your choice. For the cupcake moulders one, you can easily remove them by placing one dish on top of the moulder, and turning it upside down. If the pudding is still slightly sticking to the moulder’s “wall”, use the tip of a knife to gently separate it from the “wall”.
SOURCE: Cindy Ah Kioon
PHOTO: mijorecipes
