Recipe courtesy of Helene Darozze

Creamy Corn Pudding with Mushrooms: Escatoon

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Bring the chicken glace to a boil.
  4. Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.

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