Creamy cornmeal pudding, mush or polenta? No matter what you call it, this is one delicious side dish and a perfect alternative to mashed potatoes, rice or pasta.

Creamy Cornmeal Pudding

2 cups milk
1/2 cup yellow cornmeal
4 tablespoons cream cheese
11/2 tablespoons heavy cream
2 tablespoons grated Asiago cheese
1/2 cup chopped pecans, lightly toasted
Salt, to taste

1. Bring the milk to a boil, stirring as it heats. Mix the cornmeal into the milk, stirring constantly to prevent it from lumping. Cook the mixture for 15 minutes or until done, stirring often.
2. Blend in the cream cheese and heavy cream.
3. To serve, sprinkle the pudding with the grated Asiago. Top with the toasted pecans. Add salt to taste.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.