Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges.
Whisk in cornmeal gradually and continue cooking, stirring often, until mixture begins to thicken, about 20 minutes.
Preheat oven to 300°F.
Butter a 2 quart casserole. Combine maple syrup, molasses, 2 beaten eggs, melted butter, salt, cinnamon and ginger. Stir into the hot cornmeal mixture. Transfer to the baking dish.
Pour 1/2 cup cold milk over the top; do not stir.
Bake 2 hours. Serve while still warm with vanilla ice cream topped with maple syrup and crushed walnuts.
Cooks Note: The boiling of the cornmeal (Step 1) can be done in a microwave instead of a double boiler. Heat milk in a 1 quart microwavable bowl on 3/4 power for 5-8 minutes or until tiny bubbles form around edges of bowl; stir in cornmeal and cook for 5-10 minutes, stirring once or twice until mixture thickens. Proceed with step 2 as above.
Submitted by: CM
