Polenta Budino With Plum Marmellata
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Polenta (coarse-grind)3 cup
Granulated Sugar1 tsp
Kosher Salt1 tbsp
Unsalted Butter1 large
Egg Yolk1 cup
Heavy Cream1 tbsp
Lemon Juice (fresh)Directions:
1
Make the polenta: Bring 2 cups water to a boil in a medium saucepan
2
Whisking constantly, gradually add polenta; whisk until smooth
3
Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes
4
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
5
Remove from heat and whisk in butter
6
Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta
7
Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface
8
Let cool
9
Bring 2 cups water to a boil in a medium saucepan
10
Whisking constantly, gradually add polenta; whisk until smooth
11
Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes
12
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
13
Remove from heat and whisk in butter
14
Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta
15
Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface
16
Let cool
17
Make the marmellata: 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
18
Mix half of the remaining plums into marmellata and cook, stirring occasionally, until softened but still holding their shape, 5 minutes
19
Remove from heat and mix in remaining plums
20
Cover marmellata and let cool
21
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
22
Mix half of the remaining plums into marmellata and cook, stirring occasionally, until softened but still holding their shape, 5 minutes
23
Remove from heat and mix in remaining plums
24
Cover marmellata and let cool
25
To assemble: Stir polenta to loosen and smooth out any lumps
26
Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream
27
Stir polenta to loosen and smooth out any lumps
28
Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream
29
Do Ahead Polenta can be made 2 days ahead
30
Chill
31
Bring to room temperature before serving
32
Marmellata can be made 3 days ahead
33
Chill
34
Polenta can be made 2 days ahead
35
Chill
36
Bring to room temperature before serving
37
Marmellata can be made 3 days ahead
38
Chill