Maple-Walnut Polenta Pudding - Yoga Journal

Maple-Walnut Polenta Pudding


This couldn’t-be-easier cornmeal dessert is made using instant polenta, which cooks in three minutes. Try sweetening it with flavored syrups or warmed jam instead of maple syrup.

  • SERVINGServings


  • 2 Tbs. chopped walnuts
  • 3 cups vanilla soymilk
  • 3/4 cup instant polenta
  • 1/8 tsp. ground cinnamon, plus more for garnish
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup maple syrup, plus more for topping


  1. Toast walnuts in small skillet 3 to 4 minutes, or until browned and fragrant, shaking pan occasionally.
  2. Whisk together soymilk, polenta, cinnamon and pinch of salt in 2-qt. saucepan. Bring to a boil over medium-high heat. Stir in cranberries. Reduce heat to medium low, and simmer 2 to 3 minutes, or until thickened.
  3. Stir in maple syrup, and transfer to serving bowl. Sprinkle pudding with cinnamon and walnuts. Pass extra maple syrup at the table, if desired.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 294
  • Carbohydrate Content: 55 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 108 mg
  • Sugar Content: 22 g