Festive Ginger-Cinnamon Cornmeal Pudding

Ingredients

• 480 ml Low-fat milk
• 40 g Whole-grain cornmeal
• 40 g Fine cornmeal
• 120 ml Cold milk
• 5 tbsp Coconut oil
• 80 g Maple syrup
• 5 tbsp Fresh grated ginger
• 1 tsp Ground cinnamon
• 30 cup Chopped walnuts
• 30 cup Dried cranberries
• 10 cup Fresh cranberries
• 1 tbsp Mint leaves

Instructions

1. Preheat the oven to one hundred sixty degrees Celsius and grease the baking dish to prevent sticking.
2. Heat the milk until it is just about to boil.
3. Whisk the cold milk with whole-grain cornmeal and fine cornmeal until smooth and lump-free.
4. Slowly pour the corn mixture into the hot milk while stirring continuously.
5. Simmer over low heat, stirring constantly, until thickened.
6. Remove from the heat and stir in coconut oil, maple syrup, fresh grated ginger, and ground cinnamon; optionally add chopped nuts and dried fruit.
7. Pour into the baking dish.
8. Bake until the top is golden and a knife inserted into the center comes out clean.
9. Let cool, then cut into squares; garnish with fresh cranberries and mint leaves, and serve warm.

Storage and Meal Prep Tips