Instructions

1. 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.
2. 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.
3. To serve, stir budino to loosen it. Spoon into serving dishes. Top with blueberry marmellata and serve.