Title: Sweet Vanilla Pudding
Categories: Dessert
Yield: 8 Servings

GRAINS, RICE, AND BEANS
BY KEVIN GRAHAM
MIAMI HERALD 8/10/95
2	c	Skim milk
	pn	Salt
1		Vanilla bean; split length- wise or
1	ts	Pure vanilla extract
1	c	Cormeal, finely ground
1/2	c	Sugar
1/2	c	Mascarpone cheese or straw- berry or apricot preserves optio

Combine the milk, salt, and vanilla bean halves (if using) in a large, heavy saucepan. Bring a boil over high heat; then reduce to a simmer. Slowly add the cornmeal, stirring constantly, and continue to cook. continnuing to stir, for 5 to 7 minutes. Remove the pan from the heat, stir in the sugar and vanilla extract(if using) and allow the polenta to sit, covered, for 5 minutes. Remove the vanilla bean halves if necessary. Divide the polenta among 8 dessert dishes. If desired, spoon Mascarpone cheese or preserves in the center of each serving.

Nutritional info: 132 cal; 3.75g pro, 28.5g carb, .75g fat (3%) Exchanges: .25 milk, 1.7 bread

Lisa Crawford (lisa_pooh@delphi.com)

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