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Looking into the dressing room, one end of the theater area.

Hasty Pudding with Golden Raisins and Pepitas, and Jane Austin

Author's head notes: "Hasty pudding, a simple cornmeal dessert porridge, originated in Britain but was quickly adopted by Colonial Americans for its ease and economy. It resembles a thick porridge and is traditionally served with a little maple syrup or molasses. Its fancier cousin, Indian pudding, is similar, although it calls for raisins, nuts, and warm spices and bakes in the oven for hours. My version straddles these traditions-with a modern twist. It's a warmly spiced cornmeal porridge cooked on the stovetop, with the addition of creamy Greek yogurt and a double wallop of ginger (dried and crystallized) to achieve a velvety texture with a subtle spicy-sweet kick." Author's Morning Notes: "Use a taller pot than you think you need here-the pudding will spatter a bit." Author's Make Ahead Notes: "I find polenta and cornmeal puddings are really best eaten on the day they're made, but you can certainly keep this in an airtight container in the refrigerator for a few days. To reheat, you'll need additional liquid. Start with 1 to 2 tablespoons of water on the stovetop and stir vigorously. Add more liquid if necessary. I don't suggest reheating in the microwave."
Course Breakfast
Cuisine British
Author Recipe from "Whole-Grain Mornings, New Breakfast Recipes to Span the Seasons," by Megan Gordon

Ingredients

  • 1-½ cups milk
  • 2-½ cups water plus more if necessary
  • 1 cup polenta or stone-ground coarse cornmeal
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¾ cup golden raisins
  • 3 tablespoons chopped crystallized ginger
  • ½ cup Greek yogurt
  • ¼ cup pepitas toasted
  • 2 to 3 tablespoons honey for serving (optional)
  • 1 to 2 tablespoons unsalted butter for serving (optional)

Instructions

  1. In a large heavy-bottomed saucepan over medium heat, bring the milk and water to a gentle boil. Add the polenta, salt, ground ginger, and cinnamon and whisk to combine. Decrease the heat to medium-low. Simmer until the pudding is thick and creamy, 25 to 30 minutes, stirring often to prevent sticking or clumping. Add more water, 2 tablespoons at a time, if the mixture starts clumping or sticking to the bottom of the pan or seems too thick. You're ultimately going for a texture that's cream and stir-able--a little looser than mashed potatoes but thick enough to perch upright on your spoon.
  2. When the pudding is almost done, stir in the golden raisins so they have a chance to soften slightly. Fold in the crystallized ginger and yogurt. Scoop into individual serving bowls and top with the pepitas. Add a drizzle of the honey and a dab of the butter if desired.