Stuffed Savory Indian Pudding

Name: Stuffed Savory Indian Pudding
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: indian
Ingredients: 4 cups milk; 3/4 cup yellow cornmeal; 1/4 cup molasses; 2 tablespoons lime juice; 1 1/2 teaspoons salt; 4 tablespoons butter; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon black pepper; 1 pound ground turkey; 2 medium shallots, minced; 2 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 1 teaspoon ground coriander; 2 teaspoons cumin powder; 1 teaspoon ground turmeric; 2 tablespoons tomato paste; 1/2 cup pine nuts

By Molly O'Neill

Total Time: 3 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Autumn Maize

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Ingredients

Yield:8 servings

For the Pudding

4cups milk
¾cup yellow cornmeal
¼cup molasses
2tablespoons lime juice
1½teaspoons salt
4tablespoons butter
½teaspoon ground ginger
½teaspoon cinnamon
½teaspoon ground cloves
1teaspoon black pepper

For the Stuffing

1pound ground turkey
2medium shallots, minced
2cloves garlic, minced
2teaspoons fresh ginger, grated
1teaspoon ground coriander
2teaspoons cumin powder
1teaspoon ground turmeric
2tablespoons tomato paste
½cup pine nuts

Ingredient Substitution Guide

Preparation

Step 1
To make the pudding, preheat oven to 300 degrees. Heat the milk in a saucepan over medium heat until very hot. In the top of a double boiler that has been placed over boiling water, add the cornmeal and very slowly whisk in the milk. Cook, stirring, 15 minutes. Stir in the remaining pudding ingredients.
Step 2
To make the stuffing, combine all the ingredients. Line the bottom of an 8- by 8-inch cake pan with parchment paper and spread the stuffing evenly. Spread the pudding over the stuffing, and bake until set, 2½ to 3 hours. Slice and serve.