Since corn was the main grain in North America before the Europeans arrived, I think every Thanksgiving meal should include some kind of corn dish, just for symbolic purposes. We can be almost certain that the Pilgrims ate some version of this dish at their feast with the Indians.

The American Market in Geneva and Nyon sells Quaker Yellow Corn Meal. Otherwise, a coarse, but precooked, yellow polenta can do the trick. Like pumpkin pie, it can be a bit tricky, depending on the altitude and the ingredients, and especially when you use polenta, so you might want to do a trial run before the big day.

If you can’t find black molasses (in Europe, what they call mélasse is often a mixture of molasses and other kinds of syrups), the American Market also sells Grandma’s pure black molasses.

Fanny Farmer’s Indian pudding recipe

1/4 cup coarse-grain yellow corn meal
1 cup cold milk
3 cups scalded milk
1/2 cup dark molasses
1 tsp salt
1/4 cup brown sugar
1 tsp cinnamon or 1 tsp ginger (whichever you prefer)
4 T butter

Mix corn meal with 1/4 cup cold milk until smooth. Add slowly to scalded milk and cook in double boiler for 20 minutes, stirring frequently.

Stir in molasses, salt, sugar, cinnamon, ginger and butter. Pour into buttered 9-inch/23 cm baking dish. Pour remaining cold milk over the top. Bake 3 hours at 300° F/150° C. Serves 4 to 6.