HASTY INDIAN PUDDING

"Molasses-sweetened cornmeal mush was the original quick-cooking hot breakfast cereal of colonial times, when the settlers labeled anything that used native corn "Indian." Later, Indian pudding evolved into a dessert baked for hours in a slow oven and served warm with sweet cream. This adaptation of one of America's oldest foods incorporates the quickness of the original with the sweetness of the baked dessert."

1/2 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 cups whole milk
1/3 cup light molasses
1 teaspoon pumpkin pie spice mix
1 pint vanilla or butter-pecan ice cream (to serve)

In a medium saucepan, whisk together the cornmeal and salt. Slowly whisk in the milk until the mixture is smooth. Whisk in the molasses and spice and bring the mixture to a boil over medium heat, stirring almost constantly. Reduce the heat to medium-low and simmer gently, stirring often, until the pudding is very thick and creamy, 8 to 11 minutes.

Spoon the warm pudding into 6 dessert bowls; top each serving with a scoop of ice cream.

VARIATION:
If the hot pudding is spread in a 9-inch pie plate and chilled until cold, it will become firm enough to cut into wedges. It can then be served as a simple cake that is excellent plain, but even better with a dollop of whipped cream.

Servings: 6
Source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard