Pelamushi

Set aside one cup of cold grape juice, then bring the remaining juice to a gentle boil in a heavy saucepan over medium heat.

Whisk the flour and cornmeal into the reserved cold grape juice until completely smooth with no lumps remaining at all.

Slowly pour the flour-juice mixture into the hot grape juice while whisking constantly to prevent lumps from forming.

Cook on medium-low heat, stirring continuously, for fifteen minutes until the mixture becomes very thick and glossy.

Fold in the chopped walnuts and optional cinnamon, then pour into individual serving dishes or a shallow tray to set.

Cool to room temperature, then refrigerate for at least two hours until firm and sliceable before serving in portions.