Polenta is a very popular and economical ingredient in African cuisine. And without a doubt, the most popular Mauritian dish made with polenta is Poudinn May. Also known as Poudine Maïs and Polenta Pudding, this simple dish is incredibly versatile and more-ish. Read on to discover our simple recipe for Poudinn May.
INGREDIENTS
7
RECIPE STEPS
8
TOTAL TIME
4 h 40 m
Why You Need This Recipe
- Relive your childhood memories of walking down the streets of Port Louis with your grandma to buy Poudinn May
- Quick to make ahead of time for guests
- This recipe is naturally gluten-free
About Poudinn May
Poudinn May is a sweet, Mauritian dessert made using polenta or cornmeal. It boasts a decadent mixture of flavours that include vanilla, raisins and coconut.
The taste of this dessert always takes me back in time to the streets of Port Louis. My grandma and I would hunt down the best Poudinn May from the street vendors and eat it together as quickly as we had bought it.
In most parts of the world, polenta is the star of many savoury dishes. However, in Mauritius, polenta is more often than not used in a sweet and creamy desserts. Unlike chocolate pudding or bread pudding, this pudding can conveniently be served cold, so there is no need for reheating when serving to guests.
What You Will Need
Baking dish
Our simple recipe will not require any fancy equipment. But we do recommend a glass baking dish (27 cm x 19 cm x 5 cm).
Star Ingredient
Polenta (Lapoud May)
Polenta (the ingredient) is made from stone-ground dried yellow corn kernels. Specifically, the kernels come from a particular variety of corn from Italy called flint corn. Flint corn is nutritious and has a mild flavour when cooked.
Whilst cornmeal can be used as a substitute for polenta in some recipes, cornmeal is more finely ground than polenta so it will give way to a smoother, creamier texture.
Undeniably, Polenta as a dish is versatile and wholesome. In Italian cooking, it can be served as a side dish, main course, or as an alternative to pasta or rice. Additionally, it can be sliced, then grilled, fried or baked as polenta chips once left to cool and solidify.
On the other hand, in Mauritius, polenta is regularly used in a sweet dessert, rather than a savoury dish. Overall, the versatility of polenta is owed in part to its mild flavour. At the same time, it is gluten-free making it an excellent ingredient for anyone on a gluten-free diet.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- Soaking the polenta will result in a pudding that has a smoother consistency
- Rehydrating the raisins ensures they are deliciously squishy and sweet once they are added to the pudding mixture
- If you don’t have a square baking dish, Poudinn May can also be made in a round baking dish and cut into wedges
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Poudinn May.
1
In a saucepan, soak the polenta in water for at least 15 minutes.
2
In a small bowl, soak the raisins in cold water for 10-15 minutes, then discard the water.
Scroll to the bottom for the printable recipe card
3
Pour out the water from the polenta along with any floating impurities to leave behind the clean polenta.
4
5
6
7
8
How to Serve Poudinn May
Poudinn May is a popular tea-time snack in Mauritius. Without a doubt, you will want to serve it chilled, straight out of the fridge. And you can pair it with a glass of hot tea.
Recipe FAQs
What can I use if I can't find polenta?
Cornmeal can be used in place of polenta. Since cornmeal is more finely ground than polenta, you will get a smoother, silkier texture.
Can I use powdered milk instead of fresh milk?
If you don’t have enough fresh milk readily available, you can also dissolve 6 tablespoons of powdered milk in 500ml water.
How can I make a vegan version of Poudinn May?
If you are vegan or lactose intolerant, the milk and butter can be replaced with coconut milk and coconut oil, respectively. This is still delicious!
Printable Recipe Card
Poudinn May
Equipment
- 1 Baking dish 27 cm x 19 cm x 5 cm
Ingredients
- 250 g polenta or cornmeal
- 3 ½ tbsp sugar
- 500 ml milk whole
- 1 tsp vanilla essence
- 1 tbsp raisins seedless
- ½ tsp butter
- 3 tbsp desiccated coconut
Complete Recipe Steps
- In a saucepan, soak the polenta in water for at least 15 minutes.250 g polenta
- In a small bowl, soak the raisins in cold water for 10-15 minutes, then discard the water.1 tbsp raisins
- Pour out the water from the polenta along with any floating impurities to leave behind the clean polenta.
- Add 1 ½ cups of water to the polenta and bring to a boil on a medium heat. Make sure you are stirring regularly so the polenta doesn’t stick to the bottom of the pan.
- Once the water has been fully absorbed, reduce the heat and stir in the sugar, milk, vanilla essence, raisins and butter.3 ½ tbsp sugar, 500 ml milk, 1 tsp vanilla essence, ½ tsp butter
- Continue stirring until all the liquid has evaporated and the mixture thickens. The texture should feel like mashed potatoes.
- Pour the polenta mixture into a lightly greased pan, then sprinkle the desiccated coconut over the top.3 tbsp desiccated coconut
- Allow the Poudinn May to set in the fridge for at least 4 hours. Cut into little squares before serving.
Notes
- Using polenta will give you a Poudinn May that has more bite whereas using cornmeal will give a smoother cake. This is because polenta is more coarsely ground.
- If you don’t have enough fresh milk readily available, you can also dissolve 6 tablespoons of powdered milk in 500ml water.
- If you are vegan or lactose intolerant, the milk and butter can be replaced with coconut milk and coconut oil, respectively. This is still delicious!
