Directions:
- Preheat oven to 350 degrees.
- Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
- Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
- In a large bowl, whisk eggs and sugar until light in color.
- When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
- Add lemon zest and vanilla, stir.
- Butter a shallow 2-quart baking dish. Add pudding.
- Bake for about 45 minutes until edges are golden brown.
- Serve with one of the suggested toppings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.2 Kcal (1433 kJ) | ||
| Calories from fat | 198.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.02g | 34% | |
|---|---|---|---|
| Cholesterol | 177.32mg | 59% | |
| Sodium | 320.01mg | 13% | |
| Potassium | 277.41mg | 6% | |
| Total Carbs | 25.22g | 8% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 11.86g | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 211.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 157.33 Kcal (659 kJ) | ||
| Calories from fat | 91.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 34% | |
|---|---|---|---|
| Cholesterol | 81.52mg | 59% | |
| Sodium | 147.12mg | 13% | |
| Potassium | 127.54mg | 6% | |
| Total Carbs | 11.59g | 8% | |
| Sugars | 5.89g | 51% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 5.45g | 24% | |
| Iron | 0.5mg | 6% | |
| Calcium | 97.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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