Mauritian polenta pudding, known by the locals as Poudine Maïs is yet another famous sweet treat loved by all. Made of polenta (also known as corn meal) and flavored with cardamon, vanilla and coconut, Poudine Maïs, is light, refreshing and often served as a teatime snack. Unlike other types of puddings like rice pudding or sticky date pudding, Poudine Maïs, is served cold.
Like for other Mauritians, this polenta pudding brings back many heartwarming memories. I still remember walking down the streets of the capital with my grandma to buy Poudine Maïs from the street vendors and devouring it within seconds!
All around the world polenta is usually eaten as a savory side dish; polenta chips, polenta mash… However, in Mauritius, it is more often if not always eaten as a sweet dish. A rich and creamy dessert that is also low in fat and only requires little sugar, thus a healthy dessert for all those on diets.
Tips & Tricks
- Every Mauritian household has its very own polenta pudding recipe; some make it with powdered milk, full cream milk, skim milk, non-dairy milk… In short, the basics of this recipe is 1 part polenta to 2 parts liquid
- Some people do not soak the polenta, but I prefer soaking mine for at least 30mins to get rid of the granulated texture. This will result in a smoother pudding
- The pudding can be kept in an airtight container in the refrigerator for about a week
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Mauritian Polenta Pudding aka “Poudine Maïs”Course: Something SweetCuisine: MauritianDifficulty: Easy
Rich and creamy, flavored with cardamon, vanilla and coconut, Polenta Pudding is perfect as a teatime snack or dessert.
210g (1½ cups) polenta/cornmeal
335ml (1½ cups) water + more for soaking
335ml (1½ cups) milk*
5 cardamon pods (slightly crushed)
1 vanilla bean + ½ tsp vanilla essence (or 2 tsp vanilla essence)
75g (⅓ cup + 1 tbsp) brown sugar
⅓ cup sultanas
18g (3 tbsp) desiccated coconut
Handful almond flakes
- In a bowl, soak the polenta in cold water for at least 30mins-1hr
- Place your sultanas in a bowl of cold water and allow them to soak for 5-10mins
- Once the polenta is well soaked, skim off the impurities that are floating at the surface of the water before throwing away the soaking water
- Place the polenta and cardamon pods in a medium saucepan and add in the 335ml of water.
- Over medium-low heat, bring the polenta to a boil until all the water is fully absorbed. Ensure to stir continuously to prevent the polenta from burning.
- Stir in the milk, sugar, vanilla bean plus essence and sultanas (ensuring to discard the soaking water) to the polenta mixture.
- Keep stirring until the mixture thickens. You know the mixture is ready when the texture is like a thick potato mash.
- Pour the polenta in a 27cm x 19cm x 5cm dish or any other dish of similar dimensions. Use the back of a spoon to flatten the pudding.
- Sprinkle the polenta pudding with desiccated coconut and almond flakes.
- Refrigerate the pudding for at least 4 hours or until the pudding is set
- *For vegans – coconut milk or almond milk work really well