Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Intensity: Low
Description
This Lemon Polenta Pudding is a creamy, citrusy dessert with a delightful texture. Made with fine polenta (cornmeal), fresh lemon zest, and a touch of honey, it’s a comforting yet light treat that’s perfect for any occasion. The pudding is naturally gluten-free and can be easily adapted to be dairy-free.
Ingredients
- ½ cup (90g) fine polenta (cornmeal)
- 2 cups (480ml) whole milk (or almond milk for dairy-free)
- 1 cup (240ml) water
- ¼ cup (60ml) honey (or maple syrup for vegan option)
- Zest of 1 large lemon
- 2 tbsp (30ml) fresh lemon juice
- 1 tsp (5ml) vanilla extract
- ¼ tsp (1g) salt
- 1 tbsp (14g) unsalted butter (or coconut oil for dairy-free)
- Optional toppings: fresh berries, whipped cream, or a drizzle of honey
Instructions
Step 1: Prepare the Liquid Mixture
- In a medium saucepan, combine the milk, water, honey, lemon zest, and salt.
- Warm over medium heat until it just begins to simmer (do not boil).
Step 2: Add the Polenta
- Gradually whisk in the polenta to avoid lumps.
- Reduce heat to low and cook, stirring frequently, for 15-20 minutes until thickened.
Step 3: Finish the Pudding
- Remove from heat and stir in the lemon juice, vanilla extract, and butter.
- Let it sit for 5 minutes to thicken further.
Step 4: Serve
- Divide into serving bowls and let cool slightly.
- Top with fresh berries, a dollop of whipped cream, or extra honey if desired.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 220 kcal |
Carbohydrates | 38g |
Protein | 5g |
Fat | 6g |
Fiber | 2g |
Sugar | 18g |
Storage & Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Variations:
- Add a pinch of cinnamon for warmth.
- Swap lemon for orange zest for a different citrus flavor.
- Use coconut milk for a richer, tropical twist.
Enjoy your creamy, zesty Lemon Polenta Pudding!

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