From Crescent Dragonwagon, who may be my favorite vegetarian ever!
- 2½ 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
- 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.
- 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.
- 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.