1. Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming. 2. Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so. 3. Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick. 4. When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly. 5. Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately. 6. Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings. 7. I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks! ---------------------------------------------------------------------------
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