Hasty Cranberry-Pecan Pudding

• 3 cups vanilla soymilk
• 3 Tbs. maple syrup, plus more to taste
• 1 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 18 tsp. salt
• 1/2 cup instant polenta
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans, plus 4 additional toasted whole pecans for garnish

1. Blend soymilk, maple syrup, ginger, cinnamon and salt in saucepan, and bring to a boil over medium heat.
2. Reduce heat immediately to medium-low.
3. Whisk in polenta in a slow, steady stream.
4. Cook, whisking often, until mixture thickens to a loose consistency, for 3 to 4 minutes.
5. Stir in cranberries and pecans, and add more maple syrup, if desired.
6. To serve, spoon into individual ramekins or small bowls.
7. Top with a pecan, and serve.

vanilla soymilk, maple syrup, ground ginger, ground cinnamon, salt, instant polenta, cranberries, pecans

Taken from www.vegetariantimes.com/recipe/hasty-cranberry-pecan-pudding/ (may not work)