Purple Pudding

Blue cornmeal cooked in grape juice turns a gorgeous deep purple, and when you blend that thick porridge with plain yogurt, you get a chilled pudding that’s creamy, tangy, and unlike anything else in your dessert rotation.

The cornmeal needs constant whisking over low heat. It thickens fast and will clump or scorch if you walk away. Use a wire whisk and keep it moving until the mixture is very thick, almost like polenta. That thickness is what gives the finished pudding its body after blending with yogurt.

Blending or beating after combining with yogurt is essential. Without it, you’ll have a grainy texture instead of that smooth, mousse-like finish.

Kitchen Tips

• Blue cornmeal is what gives this its color. Yellow cornmeal with grape juice will still taste good but won’t have the same striking purple.
• Whisk constantly from the start. Cornmeal lumps are nearly impossible to smooth out once they form.
• Chill for at least two hours before serving. The pudding firms up as it cools and the flavors meld.
• Sweeten to taste after blending. The grape juice brings natural sweetness, so taste before adding anything.

Variations

• Use pomegranate juice instead of grape juice for a deeper, more tart flavor.
• Top with fresh berries and a drizzle of honey for a breakfast bowl version.
• Swap plain yogurt for coconut yogurt to make it dairy-free.