1. Spray a 2-quart casserole or souffle dish with vegetable cooking spray. Preheat oven to 300 degrees.

2. In a large pot whisk together milk, cornmeal, and salt. Bring mixture to a boil over medium-high heat, whisking frequently to make sure the bottom of the pan does not burn. This may take 10 to 15 minutes. Lower heat to medium but maintain a boil, whisking frequently, for 5 minutes (be careful: mixture will splatter).

3. Lower heat to maintain a simmer, cover, and cook an additional 10 minutes; mixture should be thick. Remove from heat and stir in butter until melted and thoroughly combined. Mix in pumpkin or apple butter, maple syrup, and cloves and stir until smooth.

4. Pour mixture into prepared casserole dish. Bake until top is browned and center is mostly firm, about 2 to 2 1/2 hours.

5. Allow pudding to cool 30 to 60 minutes, then scoop into bowls and serve topped with vanilla ice cream, if desired. Pudding may also be served chilled.

Source: Hannaford fresh Magazine, September - October 2011