Boiled Corn Meal Pudding, Without Eggs

The pudding can be made up to 2 days ahead. After cooking and cooling completely, wrap tightly in plastic wrap and refrigerate. To serve, steam the wrapped pudding for 30-45 minutes until warmed through, or slice and reheat individual portions in a skillet with butter.

Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Reheat slices in a buttered skillet over medium heat for 3-4 minutes per side, or steam the whole pudding for 30 minutes. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.