Whole Foods Co-op
OPEN DAILY  7am-9pm I  Holiday Hours  I  218.728.0884

Polenta, Parmesan, and Roasted Garlic Pudding


From Crescent Dragonwagon, who may be my favorite vegetarian ever!


  • C water
  • ¾ t salt
  • 1 C coarse, stone-ground yellow cornmeal
  • 1 t butter (optional)
  • 2 C low-fat milk
  • 3 large eggs , beaten
  • ¾ C Parmesan cheese , freshly grated
  • ½ C roasted garlic , pureed
  • 1 or 2 gratings nutmeg
  • ground black pepper , to taste


  1. Bring the water and salt to a boil in a nonstick medium saucepan. Gradually stir in the cornmeal in a steady stream, pouring with one hand while whisking like mad with the other. Boil, stirring constantly, for 1 minute. Suspend the pot on the top of another pot of simmering water, making an impromptu double boiler. Cover and cook for 30 minutes, stirring occasionally. Add the butter, if using.
  2. Preheat the oven to 375F. Combine the milk and eggs, whisking well, in a large bowl. When the cornmeal comes off the heat, beat 1 ladleful of the hot mixture into the egg-milk mixture, whisking well. Gradually add the remaining hot cornmeal, half of the Parmesan, the roasted garlic, nutmeg, and black pepper, whisking well.
  3. Spray a shallow 1 ½ -quart or 10-by-6-inch baking dish with cooking spray. Turn the pudding into it, and sprinkle with the remaining Parmesan. Place the baking dish into a larger baking dish and pour in boiling water to surround the smaller dish. Carefully place in the oven, and bake for 50 – 60 minutes, or until the top is slightly brown, and the custard is set around the edges but is still just a bit soft at the center. Let cool slightly and serve warm with any tomato-based sauce, salsa, or sautéed vegetables.

Whole Foods Co•op


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610 E 4th Street
Duluth, MN 55805

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4426 Grand Avenue
Duluth, MN 55807