Polenta Budino With Plum Marmellata
A luxurious Italian-inspired dessert featuring creamy polenta pudding topped with a homemade plum compote and vanilla ice cream. The rich, cornmeal-based budino is complemented by the sweet-tart plum marmellata for a sophisticated dessert.
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.
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.
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.
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.
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.
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.
Polenta can be made 2 days ahead. Chill. Bring to room temperature before serving. Marmellata can be made 3 days ahead. Chill.