Creamy Corn Pudding with Mushrooms: Escatoon

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 3/4 ounces duck fat
  • 20 ounces small wild mushrooms, cleaned, de-stemmed, and sliced thinly
  • Salt and freshly ground black pepper
  • 2 bunches parsley, stems removed and chopped finely
  • 2 cups chicken broth
  • 4 ounces very fine cornmeal
  • 9 ounces mascarpone
  • 5 ounces Basque Brebis, grated
  • 3 ounces chicken glace (chicken stock reduced until thick)
Directions

In a saucepan, melt the duck fat. Add the mushrooms and cook until they are golden. Season with salt and pepper. Add the parsley. Keep the mushroom mixture warm.

In a sauce pot, combine the chicken broth and the cornmeal with a whisk. Season with salt and pepper. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux. Add the mascarpone and the cheese. Stir until melted. Adjust seasoning. The mixture should be somewhat liquid. If necessary, add some more chicken stock.

Bring the chicken glace to a boil.

Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.


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