Hasty Cranberry-Pecan Pudding
Recipe adapted from VegetarianTimes April 2004

Pudding
3 cups vanilla soymilk
3 Tbs. maple syrup, plus more to taste
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup instant polenta
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
additional pecans for garnish

optional: 1/4 cup chocolate chips

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