Sahnepudding mit Maisgrieß (cream pudding with corn grits)

Method

1. Whisk the corn grits into the cold milk and cream in a pot until no lumps remain.
2. Add the sugar, vanilla and salt. Bring to a simmer over medium heat, whisking constantly.
3. 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.
4. 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.