Polenta Pudding with Peach Compote

• ½ cup finely–ground polenta
• ¼ cup (packed) dark brown sugar
• ¼ cup granulated sugar
• Pinch sea salt
• 1 T salted butter
• 1 large egg yolk
• ½ cup heavy cream
• 4 ripe peaches
• ¾ cup granulated sugar
• 1 lemon
• 1 cinnamon stick
• 3 cloves
• 3 cardamom pods
• ¾ cup heavy cream
• 1 T confectioners sugar
• Fresh mint for garnish (optional)

To make the pudding, begin by bringing 2 cups of water to a boil in a medium saucepan over
high heat.

While whisking constantly, gradually add the polenta to the boiling water. Continue to
whisk for one minute until the polenta thickens.

Reduce the heat to low and continue to stir as
you whisk in brown sugar, granulated sugar and salt. Continue to cook over low heat, whisking
often, until polenta is fully cooked, about 5 minutes.

Remove from heat and whisk in the butter.

In a small bowl, whisk together the egg yolk and
heavy cream before vigorously whisking into the hot polenta.

Transfer the polenta to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate to cool.

To make the compote, begin by peeling and pitting the peaches. Roughly chop the peaches and
place half of them in a medium saucepan with the sugar lemon juice and spices.

Cover the saucepan and place over medium–low heat. Bring the mixture to a simmer and continue to cook,
stirring occasionally, until the peaches have broken up, about 10 minutes.

Add the remaining
peaches, stir to combine and remove from heat.

Let cool before removing the cinnamon stick, cloves and cardamom.

Before serving, remove the pudding from the refrigerator to allow it to warm to room
temperature. Stir it to loosen and smooth out any lumps.

Beat ¾ cup heavy cream and
confectioners sugar with an electric mixer on high until stiff peaks form.

Spoon into a serving dish and top with peach compote, a dollop of whipped cream and a sprig of fresh mint.