Pumpkin Polenta Pudding

Elena Butuc

This recipe was automatically translated from Romanian. View original here

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.

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Ingredients

Metric US

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Milk

900 ml

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Yellow cornmeal

1 cup

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Sugar

1 cup

to taste

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Butter

50 g

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Pumpkin

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.

Step 2

I usually use cornmeal for polenta/romanian mamaliga.

Step 3

After the corn has boiled, add sugar to taste.

Step 4

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

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.