What I am about to share with you my husband rated a 9 out of 10. And that's really saying something considering he is more of a meat and potatoes kind of guy and this is neither meat nor potatoes! So I am really excited to share it with you for today's Sunday Supper summer corn event, hosted by Ellen from Family Around the Table. The funny thing is at first glance it really isn't the most summery recipe. It really isn't the corniest (I know, I know, it's not the best grammar but sometimes you just have to roll with it) recipe either. But I saw the final call go out for posts for this Sunday Supper event and I panicked! We love more traditional summer corn recipes. Corn on the cob never goes out of style, frozen corn is always in our freezer, we love corn dip, creamy corn, corn casserole, heck we'll even put corn in our macaroni and cheese. But I was under the gun and I had to make a choice. I am really glad I made this one. I think you will agree that when you look at it with a wide lens, it really is a perfect summer corn recipe afterall!
I had just seen a recipe for a polenta budino over at The Frugal Hausfrau. It was perfect! I always love trying a new dessert, no news there. But even better, I could tweek her recipe to make it with ingredients I have on hand. I don't know about you, but not having to run to the store to put something together gets it major bonus points in my book. Plus the whole thing comes together in a few minutes on the stove top. You make it ahead and then put it in the refrigerator until it is time to serve. No oven needed. No last minute sweating over the hot stove. That is my favorite way to entertain in the summer. So, I knew I had to make it!
Now I know I just said I had everything on hand. That is a bit of a fudge. I did not have polenta, but I did have cornmeal. I did not have plums, but I have been buying a few pints of blueberries every time I go to the store lately. So I had everything on hand to make my version of her dessert. That is one of my favorite things about cooking. There are so many ways you can adapt and change any given recipe. Her version looked delicious and I can tell you this version is too!
Budino is more or less a cornmeal pudding. If you like a texture in your pudding like tapioca or rice pudding, you are half way there. Of course the texture of cornmeal is different than those. Matt described it as a being like a sweet and creamy malt-o-meal. It is just sweet and creamy enough to make it a dessert rather than a porridge. The blueberry marmellata is basically a quick blueberry sauce. Served cold it is thick and syrupy, perfect for topping your pudding. The two come together to make a really great dessert. It would be the perfect ending to a big Italian meal any time of year. It would also be an elegant dessert to finish an al fresco dining experience. Just a little something sweet and not to heavy. Just that little something to tie the meal up with a nice little creamy blueberry bow and send you off to sweet dream land.
Easy Cornmeal Budino with Blueberry Marmellata
1/2 cup cornmeal or polenta (I used white cornmeal)
1/3 cup sugar
1/4 cup packed brown sugar
pinch of salt
1 T butter
1/4 cup heavy cream or whole milk
1 pint blueberries
3/4 cup sugar
1 T lemon juice
pinch of salt
- For budino: In a large saucepan, bring two cups of water to a boil. Gradually add polenta or cornmeal while vigorously whisking. Continue to whisk until smooth. Reduce heat to low and continue to cook and whisk until thickened, this should just take a few minutes. Stir in sugar, brown sugar and salt. Keep cooking over low heat and stirring frequently until the mixture thickens again and the cornmeal is softened. This only took me about 15 minutes, but polenta may take as much as 25. Remove from heat and whisk in butter. In a small bowl, mix together egg and milk. Vigorously beat egg mixture into hot cornmeal mixture. Spoon into a bowl. Press plastic wrap directly onto the surface of the pudding and refrigerate until ready to serve.
- For the marmellata: Bring 3/4 of the blueberries, sugar, lemon juice to a boil over medium heat stirring frequently. Immediately drop heat to low and continue to cook, simmer and stir until berries are popped and the mixture is thickened. This should take about 10 minutes. Stir in the rest of the berries. Remove from heat, cover and chill.
- To serve, stir budino to loosen it. Spoon into serving dishes. Top with blueberry marmellata and serve.
Now lets see what all of the other great cooks at Sunday Supper came up with. These all sound amazing!
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica's Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline's Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy's Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
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Shared at Meal Plan Monday