Griesmeelpudding met bessensaus

Every now and then I come across a recipe in my Dutch cookbooks that surprises me once I try it. A traditional dessert called "griesmeelpudding" (grits pudding) sounded old-fashioned even when I was a little girl. My grandma never even made it, that's how old fashioned it was, imagine that!

My mom doesn't care for dairy so our milky desserts were few and far between. Come to think of it, we never ate much dessert, as neither my mom nor my grandma cared for sweets. I guess I've made up for both :-)

Anyway, "griesmeelpudding" did not sound appetizing, partly because of its perceived high "last century" factor, partly because the name "gries" (grits) forms also, phonetically, the first syllable for the verb "griezelen", i.e. shudder in horror ( a "griezelfilm" is a horror movie). Kids would often refer to the pudding as "griezelpudding" and would not eat it. No wonder!

But in my quest to cover the traditional Dutch kitchen, I cannot circumvent something so typically Dutch. And after deliberately cooking and baking twenty other things, I've finally come full circle and decided to tackle the griesmeelpudding. And I am SO glad I did!!

There is something inheritently comforting in the smell of warm milk with sugar. I don't know if it's because my grandma would make "lammetjespap" for me every so often and it reminds me of being a child, or whether it's a nurturing thing. No clue. But when I stand over the stove, warming up milk and stirring sweet sugar into it, I get this homey, warm, fuzzy feeling, perfect for these cold days.

The "griesmeelpudding" is very similar to rice pudding, as we know it here in the United States, but the berry sauce most definitely adds a characteristic and flavorful angle to it.

Griesmeelpudding
For the pudding:
1 cup of grits

4 cups of milk

3/4 cup of sugar

1 slice of lemon peel, no pith
1 teaspoon of vanilla essence

For the sauce:
1 can of cranberry-raspberry sauce (or a small jar of berry jam)
1 cup of apple juice
1/2 cinnamon stick

Bring the milk to a slow boil, add the lemon peel and the sugar and stir until the sugar has dissolved. Add in the grits, bring back to a boil but keep stirring to prevent the milk from burning. Lower the heat and cook for about six to seven minutes or until the grits are gorged, but stir every so often to make sure the bottom doesn't burn. Stir in the vanilla.

Rinse the pudding form with cold water and, after removing the lemon peel, pour the grits into the form. Set it in the fridge to cool. It will take a good five hour to set: even better if you can leave it overnight.

When you're ready to serve dessert, add the contents of the cranberry sauce or the berry jam to a small saucepan, add the apple juice or water to thin the sauce and the cinnamon stick. Stir well, bring to a boil, then simmer for a good twenty minutes. Thicken with cornstarch if needed. I decided to put my sauce through a sieve in order to remove all the raspberry seeds, but that's purely a personal preference.

Pour some warm water over the outside of the pudding form, lightly loosen the sides of the pudding and invert the whole thing onto a plate. Pour the thick berry sauce on top and on the sides, and enjoy!