Creamy Cornmeal and Pumpkin Porridge

Serves 4

This rich porridge is silky smooth, almost like a custard. You can use any kind of milk--rice, almond, oat--here. However, almond milk has a nutty flavor that works well with the pumpkin and cornmeal. When buying canned pumpkin puree, make sure to avoid brands with sweeteners. The label should have just one ingredient--pumpkin.

2       cups almond, rice, or soymilk

1       cup canned pumpkin puree

1/2     cup yellow cornmeal

1       teaspoon ground ginger

1/4     teaspoon salt

       Maple syrup

1. Whisk milk and pumpkin together in medium nonstick saucepan. Bring to boil, stirring occasionally, over medium heat.

2. Meanwhile, stir cornmeal, ginger, and salt together in small bowl. Whisk in 1/2 cup cold water until smooth.

3. Whisk cornmeal mixture into simmering pumpkin mixture. Cover pan, reduce heat to medium-low, and cook until thickened and hot, about 5 minutes. Divide porridge among bowls and drizzle with maple syrup to taste. Serve immediately.