Hasty Cranberry-Pecan Pudding



Use a polenta brand that cooks in 5 minutes or less.

  • PER SERVINGServings


  • 3 cups vanilla soymilk
  • 3 Tbs. maple syrup, plus more to taste
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/2 cup instant polenta
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans, plus 4 additional toasted whole pecans for garnish


  1. Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat. Reduce heat immediately to medium-low.
  2. Whisk in polenta in a slow, steady stream. Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes. Stir in cranberries and pecans, and add more maple syrup, if desired.
  3. To serve, spoon into individual ramekins or small bowls. Top with a pecan, and serve.

Wine Suggestions

A dessert of cranberries with spicy flavors calls for a port. Try Dow’s Late Bottle Vintage Port or Benjamin Port.

Nutrition Information

  • Serving Size: SERVES 4 TO 6
  • Calories: 240
  • Carbohydrate Content: 34 g
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Sodium Content: 95 mg
  • Sugar Content: 16 g