Butternut & Coconut Polenta Pudding

By Marla • December 4, 2009 • 2 Comments

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Author Notes: I am loving the diversity of polenta. Here I created a sweet "pudding" that is yummy enough to have as a dessert and healthy enough to have for breakfast. I added a sneaky ingredient both for flavor and the bonus nutritional profile...butternut squash. I have been doing so much with sweet potatoes and pumpkins lately, I figured it was time for butternut squash to get some love! - Marla

Serves about 8 half cup servings

Roasted Butternut Squash

1 Butternut Squash
splashes Canola Oil or Cooking Spray

Preheat oven to 400˚F.
Clean squash, leave skin on. Cut the top and then the bottom off.
Cut the squash down the middle and scoop out the seeds with a spoon.
Slice squash into large chunks.
Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
Roast for about 50 minutes, until squash is very soft and golden brown.
Let cool and remove the skins. Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.

Polenta

1 cup Coarse Ground Polenta (fine ground OK too)
3 cups Water
a few pinch(s) Salt, Ground Ginger, Cinnamon
1/2 cup Light Coconut Milk
1 tablespoon Vanilla Extract or Vanilla Paste
1 tablespoon Butter
Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk

Whisk 1 cup polenta into 3 cups boiling water. Immediately turn heat down to a simmer.
Sprinkle salt, cinnamon, and ginger into polenta. Continue to stir until polenta is very thick like a paste.
Remove from heat and stir in coconut milk, vanilla, butter and sweetener of choice. Adjust seasonings if needed. I used 2 tsp powdered stevia. If using Maple, Agave, Honey or Brown Sugar I would start with 1/4 cup and add to taste.
Serve warm. Top with with fruit, nuts, coconut milk or candied ginger. Enjoy!!