Blueberry Cornmeal Pudding

[quicklook-recipe prep_time=”10min” cook_time=”10min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 cup fresh or frozen unsweetened blueberries, thawed
• 1/2 cup sugar, divided
• 2 cups milk
• 6 tablespoons yellow cornmeal

[/ingredients-left]
[ingredients-right]

• 3/4 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave,* uncovered, on high for 3 minutes or until sugar is dissolved, stirring once. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a 3-quart microwave-safe bowl, combine the milk, cornmeal, lemon peel, and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. Pour into dessert dishes; cool slightly. Top with blueberry sauce. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest