Polenta Budino With Plum Marmellata

Ingredients

• •½ cup coarse-grind polenta
• •⅓ cup granulated sugar
• •¼ cup dark brown sugar
• •¼ teaspoon kosher salt
• •1 tablespoon unsalted butter
• •1 large egg yolk
• •¼ cup heavy cream
• •¾ cup granulated sugar
• •1 tablespoon fresh lemon juice
• •¼ teaspoon kosher salt
• •4 whole ripe plums
• •1 pint vanilla ice cream

Cooking Instructions

1. 1.

   Bring 2 cups water to a boil in a medium saucepan. Whisking constantly, gradually add polenta; whisk until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Whisk in granulated sugar, brown sugar, and salt (mixture will loosen) and cook, whisking often, until mixture thickens again and polenta is tender, 20-25 minutes. Remove from heat and whisk in butter.

   30 min

2. 2.

   Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool.

   10 min

3. 3.

   Bring sugar, lemon juice, salt, and half of plums to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until mixture is thickened and some of the fruit is starting to fall apart, 10-15 minutes.

   15 min

4. 4.

   Mix half of the remaining plums into marmellata and cook, stirring occasionally, until softened but still holding their shape, 5 minutes. Remove from heat and mix in remaining plums. Cover marmellata and let cool.

   5 min

5. 5.

   Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream.

   5 min

6. 6.

   Polenta can be made 2 days ahead. Chill. Bring to room temperature before serving. Marmellata can be made 3 days ahead. Chill.