Polenta Pudding

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for this suggestion:

If you feel you may be too drunk to drive, walk to the nearest
pizza shop, place an order, and when they go to deliver it, catch
a ride home with the driver.

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            TODAY'S RECIPE
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All recipes this week are adapted from "The Microwave Gourmet"
by Barbara Kafka, available from The Cookbook Store at
http://www.wwrecipes.com/cookbooks.htm

If you're thinking that this recipe sounds like a sweet cornmeal
mush, you're absolutely correct. But don't you think polenta
pudding sounds better? Use any type of fresh berries if raspberries
aren't at their peak.

Polenta Pudding

1 pint (500 ml) fresh raspberries or other berries
1/4 cup (60 ml) plus 2/3 cup (160 ml) sugar
4 cups (1 L) water
3/4 cup (180 ml) yellow cornmeal (polenta)
The grated zest of 1 lemon
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt

Toss the raspberries and 1/4 cup (60 ml) sugar in a microwave-safe
bowl. Cook uncovered at 100% power for 4 minutes. Set aside.
Combine the remaining sugar, water, cornmeal, and lemon zest
in a microwave-safe bowl and cook uncovered at 100% power for
12 minutes, stirring twice. Let sit at room temperature for 10 minutes,
stirring twice. Stir in the vanilla and salt. Reserve 1 cup (250 ml)
of the raspberry mixture. Place the remaining raspberry mixture
in an electric blender or food processor and puree until smooth,
adding a little water if necessary to make a thin sauce. Set aside.
Stir the reserved 1 cup (250 ml) raspberry mixture into the cornmeal
mixture just until marbled - do not combine thoroughly. Pour into
a buttered serving bowl and chill until firm, at least 3 hours. Unmold
if desired onto a serving platter and serve with the raspberry sauce.
Serves 6 to 8.
Received on Fri Jun 2 09:05:15 2006