Maple Polenta Pudding with Roasted Pears
Creamy maple polenta pudding meets buttery roasted pears and toasted pecans in a cozy skillet dessert.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (71 reviews)
INSPIRED BY
Inspired by warm cornmeal puddings and skillet fruit desserts from farmhouse kitchens. The maple polenta base with lemony roasted pears is an original Tastelicious dessert.
Story
Casey loves a dessert that comes together while the dinner plates are still being cleared. This pudding is creamy, softly sweet, and sturdy enough to welcome a generous spoonful of roasted pear. The pecans bring the crunch that makes the soft textures sing. Serve it warm and let the cinnamon hit the table like a little blanket.
By Casey
Ingredients
- 3 cups whole milk
- 1/2 cup fine-ground polenta or cornmeal
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 ripe pears, cored and sliced
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 cup toasted chopped pecans
- Ground cinnamon, for serving
Instructions
- Heat the oven to 425 F and arrange the pear slices in a small baking dish with the butter, brown sugar, and lemon juice.
- Roast the pears for 15 to 18 minutes, turning once, until tender and glossy at the edges.
- Meanwhile, bring the milk and salt to a gentle simmer in a medium saucepan, then whisk in the polenta in a slow stream.
- Cook over low heat for 12 to 15 minutes, whisking often, until the grains are tender and the pudding is thick but spoonable.
- Stir the maple syrup and vanilla into the warm polenta, loosening it with a splash of milk if it becomes too firm.
- Spoon the pudding into bowls, top with roasted pears and pecans, and dust lightly with cinnamon.
Chef Tips
- Use fine-ground polenta for the smoothest pudding and the shortest simmer.
- Keep the heat low after adding the cornmeal so the milk does not scorch.
- Pears are ready when a knife slides in easily but the slices still hold their shape.
- Serve right away because polenta thickens as it cools.
Cook's Notes
- Whisk the cornmeal in slowly to avoid lumps.
- Stir often near the end because the pudding thickens quickly.
- Serve the polenta immediately and loosen it with milk if it rests before dessert.