In an attempt to keep the sugar content to a minimum, I might have used a wee too little sugar. This coupled with the fact that my polenta was excruciatingly fresh, the flavor of corn was stronger than I’d prefer. This strong corn flavor almost overpowered the dish. Next time, I’ll probably relent and add a higher dose of sugar.
This was not a perfect dish. But, the resulting moist, fluffy (souffle-like) pudding cake is worth the effort it will take to perfect.
Chocolate Polenta Pudding
Makes one 9×9 inch dish
1/2 cup polenta
4 Tablespoons cocoa
1/2 cup sugar
2 cups milk
1/4 teaspoon salt
Bring to a simmer and allow to simmer gently for 10-15 minutes.
Cover and let sit an additional 10 minutes.
Preheat oven to 300 degrees F.
Then, stir in:
1/4 cup light and fruity olive oil
4 egg yolks
1 teaspoon vanilla.
Set aside. And, whip the remaining 4 egg whites to soft peaks. Fold into chocolate mixture.
Bake in a buttered 9×9 inch baking dish for 45-50 minutes in preheated 300 degree F oven.
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