Pumpkin Polenta Pudding

This recipe was automatically translated from Romanian. View original here
Pumpkin Polenta Pudding

A recipe suitable for both, children and those who care about a healthy diet. Now with the pumpkin season I added extra vitamins to the pudding and it was a perfect taste and consistency. Tested not only on Sofia but also on another more capricious baby, so it works and they like it.

In the vegetarian and fasting version, use almond milk or soy and do not add butter.


900 ml
Yellow cornmeal
1 cup
1 cup
to taste
50 g
200 g
put more or less as you like

Step by step

Step 1

Bring the milk to a boil, when it starts to boil, add the cornmeal in the rain and mix well so that they are not lumpy. Let it boil for about 10-15 minutes on low heat, stirring periodically.

Pumpkin Polenta Pudding - Step 1
Step 2

I usually use cornmeal for polenta/romanian mamaliga.

Pumpkin Polenta Pudding - Step 2
Step 3

After the corn has boiled, add sugar to taste.

Pumpkin Polenta Pudding - Step 3
Step 4

Then butter, turn off the heat and let it melt at will.

Pumpkin Polenta Pudding - Step 4
Step 5

After about 10-15 minutes add the roasted pumpkin - or boiled in a little water (if there is not much you can add the water in which it boiled). Blend the whole composition well with the vertical blender, to make it finer and more homogeneous - not to have the texture of polenta.

Pumpkin Polenta Pudding - Step 5
Step 6

Pour the pudding into plates, glasses, whatever you like and leave it to cool for at least 1 hour, maximum as long as you need.

Pumpkin Polenta Pudding - Step 6
Step 7

Serve it cold - but it went well and warm with us, Sofia didn't have much patience to wait, it can be seen in the next picture :)

Pumpkin Polenta Pudding - Step 7
Step 8

A hot meal straight from the pan, she really liked it :)

Good appetite!

Pumpkin Polenta Pudding - Step 8
Quantity: 1 kg (4-5 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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