Polenta Budino With Plum Marmellata

Heat 400 ml water with 1 g salt until boiling; slowly whisk in 100 g polenta, stirring constantly to prevent lumps.

Reduce heat to low and simmer polenta for 40–45 minutes, stirring frequently, until thick and creamy.

Combine 4 g prunes and 16 g lemon juice in a saucepan; add 57 g sugar and cook over medium heat for 10 minutes until jammy.