Want to make a healthy and tasty snack? Try these sweet mini puddings of polenta! They’re delicious!
A few days ago I discovered whole red corn flour, I’d never seen it before, and it intrigued me. I bought it on a whim, and then at home, I did a bit of research.
The red corn is not called that by chance; it really is red! If you want to take a look, here’s > here < the link to the images found online. It’s a very beautiful variety of corn to see, with ears of various shades of red.
After grinding, the flour is a deep yellow color and, in the case of whole grain, with some dark red specks here and there.
Then, coincidentally, the Team Light and Tasty decided on a corn recipe for today, so I immediately opened the bag and tried this new, for me, cornmeal flour.
Instinctively, I wanted – and perhaps to properly test the flour, should have – made a classic polenta with sauce, but I didn’t have the right ingredients for a polenta ragù (but next time!) and then I remembered an old recipe, sweet mini puddings of polenta and bananas, which I had clipped from the supermarket magazine, a clipping that then ended up in the pot of waiting recipes.
A perfect opportunity to finally try the recipe! I went to rummage through my famous recipe notebooks, and in the mix of sheets and scraps… I found it! Incredibly, I had all the necessary ingredients at home, including coconut milk! It was really the right day for this recipe. 😃
I modified it just a little to adapt it to this whole corn flour (while the original recipe used precooked), and I used both bananas and apples since my son doesn’t like bananas. But I am sure they are also great with other fruits and with other small variations like the addition of nuts…
…in short, these sweet mini puddings of polenta must be remade as soon as possible! 😋
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cup coconut milk
- 1 cup cup water
- 2 oz oz whole red corn flour
- 1/4 cup cup sugar
- 2.5 oz oz banana
- 1.75 oz oz apple
- powdered sugar (for decoration)
- Half teaspoon corn oil (to grease the molds)
Tools
- 4 Molds single-serving soufflé
- 1 Saucepan stainless steel with thick bottom
Procedure
Pour the coconut milk and water into a saucepan (stainless steel).
Add the sugar and bring to a boil.
Pour in the cornmeal and mix well with a spoon.
Boil for a few minutes on medium heat, always stirring, then move the saucepan to the smallest burner and let it cook on the lowest heat with the lid closed for 20 minutes.
During cooking, check several times to stir, as despite the closed lid, the polenta tends to stick to the bottom.
After 20 minutes, turn off the heat and let it rest (this completes the cooking) with the lid closed for another 20 minutes.
Brush a thin layer of seed oil on the four single-serving soufflé molds (I used pyrex ones, but ceramic or even muffin molds are fine).
Divide the sweet polenta into the molds (the quantity is just right for 4 molds).
Peel and slice the fruit.
Insert the banana and apple slices vertically into the polenta.
Bake at 350°F (180°C) and cook for 15-20 minutes, or until the surface is golden.
Enjoy the sweet mini puddings of polenta directly in the molds or unmold them by first running a knife around the edge to detach them.
They are excellent hot, warm, or cold. 😋
Decorate with a sprinkle of powdered sugar, which also helps cover the bananas that inevitably darken with cooking.
When eaten hot, a spoon is useful; if warm or cold, they firm up so they can be eaten with hands.
They are simple and healthy, suitable as a dessert after a meal, also in mini version using smaller molds. But I also see them as good for a snack or as a sweet treat to take to school for children, what do you think?
👉 The banana version particularly appealed to me. Next time I want to flavor them with lemon by adding a lemon peel while the polenta cooks, I am sure it will go well.
👉 The apple version is more delicate. I will try to enrich it with pieces of walnuts or almonds or pine nuts, or with raisins and a pinch of cinnamon.
👉 The original recipe used precooked flour, in this case, you need to halve the water, as precooked polenta cooks in a few minutes (better to stick to the cooking time indicated on the package).
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In my WhatsApp channel and on Instagram, on the Facebook page, in Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter.
