I could hardly believe my eyes as I turned the pages of that month’s Bon Appétit and saw this recipe, Polenta Budino with Plum Marmellata, from Mario Batali in the R.S.V.P. section. A dessert from the famed Babbo in New York City. Now, I don’t know about you, but I may never have a chance to eat at Babbo. But this? This dessert? I can make, and so can you!
Polenta Budino with Plum Marmellata
The title was just a bit of gibberish to me since I know about ten Italian words, but one glance at the recipe and I got it. The polenta budino, a kind of Italian pudding, reminded me of old-fashioned Indian Pudding. And the marmellata? I figured it was some sort of plummy jam-like concoction, like a marmalade.
About Polenta Budino with Plum Marmellata:
The marmellata was intensely fruity, rich, and concentrated. The kind of flavor where a little goes a very long way. And the budino itself? I couldn’t believe I’d lived this long without ever tasting such a thing.
A little research showed me that many Italian budinos are thickened with cornstarch, but this one using polenta, is also a classic. It’s very pudding-like with just a bit of texture. It’s a surprise that makes dessert not just an ending but an exploration.
The smooth, warm pudding topped with the cold, almost candy-like plum marmellata was a study in contrasts. My favorite octogenarians had opinions. Dad loved it. Pat (my stepmom) only “liked” it – although that didn’t stop her from helping herself to one before dinner and another after!
This is a dessert I’ll be making again. And again. It feels special enough for a party in a fancy dish, it’s easy enough for a family served in a bowl, and best of all, it’s make-ahead.
Polenta Budino with Plum Marmellata
Making Polenta Budino with Plum Marmellata:
Polenta isn’t easy to come by in my neck of the woods, so I did what I often do when inspiration meets reality: I let the budget have a seat at the table.
A less expensive cornmeal took the place of the polenta. Since I’d never had the original, I wasn’t missing anything, and the resulting budino was absolutely delicious. In this case, ignorance IS bliss. 🙂
The pudding itself is surprisingly simple to make, and can be made two days ahead. Just bring up to room temperature before serving.
The Marmellata can be made three days ahead, and any stone fruit can be subbed in for the plums. Just estimate by size.
The real magic comes from the contrast of temperatures and textures: the smooth, room-temperature budino against the cool, intensely fruity plum marmellata.
Serving Polenta Budino:
This is ideal for family dinner or entertaining, especially since it’s make-ahead. The original recipe served eight, and was stretched with ice cream and cookies, so that’s an option. We don’t roll that way, so the eight servings are four at our house.
Serve in a bowl or a glass for even more drama.
Winning at the Grocery:
The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and shop selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.
Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.
I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon alone ever did.
Learn more in my Winning at the Grocery series. Here is how those strategies played out with this recipe in my kitchen: Made in late July, I knew the plums were in season, so they were the obvious choice. The recipe turned an everyday fruit into something spectacular.
I also knew that other savings were happening behind the scenes. The cornmeal was in the pantry along with the sugar and brown sugar, all bought at a low price. Cream? A little splurge, but I bought it on sale over the Fourth. It keeps for several weeks in the fridge and earns its place during the summer!
One smart purchase doesn’t change much. Do it over and over, and eventually, entire meals can be built from ingredients bought at a discount.
Plums:
In season from July through September, plums reach their best availability and pricing in late summer.
- Watch for grocery store sales, and if plums are grown locally, check farmers’ markets and roadside farm stands. Buyers’ clubs may also offer excellent deals.
- Choose plums that feel heavy for their size with smooth, even-colored skin. That powdery, silvery coating (called the bloom) is a good sign. It helps protect the fruit and indicates it has been handled very little. A ripe plum should have a sweet fragrance and give slightly when gently pressed at the bottom.
- If your plums are still firm, arrange them in a shallow bowl lined with a thin towel and keep them at room temperature, away from direct sunlight. To speed ripening, place them in a paper bag with an apple or banana. These fruits release ethylene gas, a natural plant hormone that encourages ripening.
- Once ripe, don’t wash the plums until you’re ready to use them. Store them in a breathable container or loose in the crisper drawer of the refrigerator. Once chilled, they won’t continue to ripen and will keep for about 3 to 4 days.
Cornmeal:
There are two basic types of cornmeal: whole grain (stone-ground) and degerminated, the latter being the fine-ground cornmeal most commonly found in grocery stores, such as Quaker. With degerminated cornmeal, the germ has been removed, giving it a much longer shelf life.
- Prices can vary widely from store to store, and while cornmeal does occasionally go on sale, it’s rarely advertised. At last check, Aldi carried cornmeal, while Lidl did not. Buyers’ clubs often sell larger bags. If you use cornmeal regularly, it’s worth shopping around and stocking up when the price is right.
- When you bring cornmeal or other grain products home, freeze them for three days before storing. Do this before the package ever touches your counter. That tiny “poof” of flour or cornmeal you don’t even notice is enough to sustain pantry pests for months.
- Store cornmeal in an airtight container. For short-term storage, either type can be kept in a cool, dry pantry. Whole-grain cornmeal will keep for about 6 months, while degerminated cornmeal can last 1 to 2 years. Whole-grain cornmeal keeps well in the refrigerator for up to 18 months, and for long-term storage, either type freezes almost indefinitely in airtight or vacuum-sealed containers.
Welcome, and I hope you enjoy the Polenta Budino with Plum Marmellata as much as we have, and maybe just a little less than Pat!! It’s so easy, and that it is unusual in our American kitchens makes it just that much more fun!
Mollie
Polenta Budino with Plum Marmellata
Polenta Budino with Plum Marmellata
Easy cornmeal/polenta pudding with an intense fruit topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes plus chill
- Total Time: 1 to 2 hours
- Yield: 4 servings 1x
- Category: Dessert Puddings
Ingredients
Plum Marmellata:
- 4 plums – peel three and leave skin on one, cut all into 1/2″ chunks, but keep two peeled plums together in a pile, and the one unpeeled and the remaining peeled plum in a separate pile
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- pinch of salt
The Polenta Base:
- 1/2 cup stone-ground cornmeal or coarse polenta
- 1/3 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1 tablespoon butter
- 1 large egg yolk
- 1/4 cup heavy cream
Instructions
The Plum Marmellata:
Bring sugar, lemon juice, salt, and two of the peeled & cut plums to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until the mixture is thickened and some of the fruit is starting to fall apart, 10–15 minutes.
Mix remaining plums into marmellata and cook, stirring occasionally, until softened but still holding their shape, 5 to 10 minutes. Remove from heat, cover marmellata and chill.
Marmellata can be made 3 days ahead and chilled.
The Polenta Base:
Bring 2 cups water to a boil in a medium saucepan. Whisking constantly, gradually add cornmeal or polenta; whisk until smooth.
Reduce heat to low and cook, 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. If using cornmeal, this will take a little less time.
Remove from heat and whisk in butter. 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.
Polenta can be made 2 days ahead. Chill. Bring to room temperature before serving.
Marmellata And Assembly:
Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata
I’m sharing Polenta Budino with Plum Marmellata at Fiesta Friday
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