Sahnepudding mit Maisgrieß (cream pudding with corn grits)
A creamy pudding thickened with fine corn grits instead of cornstarch, the grits whisked in cold before heating so they hydrate evenly rather than clumping the instant they hit hot liquid. Simmering it gently for the full time, not just until it looks thick, is what cooks out the raw corn taste that a rushed pudding keeps.
Prep5 min
Cook10 min
Rest30 min
Servings4
Christoph's cream pudding with corn grits, the grits whisked in cold to hydrate evenly before heating.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Pudding
- 500 ml milk rounded
- 100 ml heavy cream rounded
- 60 g fine corn grits rounded
- 60 g sugar rounded
- 2 g vanilla extract rounded
- 1 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the corn grits into the cold milk and cream in a pot until no lumps remain.
- Add the sugar, vanilla and salt. Bring to a simmer over medium heat, whisking constantly.
- Once simmering, reduce the heat to low and cook gently for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon and no longer tasting raw or gritty.
- Pour into bowls or glasses. Let cool for 10 minutes, then chill for at least 20 minutes before serving.
Notes
- Whisk the grits into cold liquid, never hot. Adding them to hot milk causes instant clumping on the surface; starting cold lets them hydrate evenly as the whole pot warms up.
- Give it the full simmering time. A pudding that looks thick after 3 minutes still tastes of raw corn; the full 6 to 8 minutes is what cooks that taste out completely.
- Whisk often while it simmers, since fine grits can settle and scorch on the bottom of the pot if left unstirred.
- It keeps for 3 days in the fridge, and thickens further as it chills; loosen with a splash of milk if needed.
Ingredient substitutions
- Fine corn grits can be swapped for polenta, though it should be the fine-ground variety, not coarse.
- A little grated lemon zest in the milk adds a bright note.
- A fruit compote spooned over the finished pudding is a traditional way to serve it.
From Christoph Mayer