Recipe courtesy of Helene Darozze

Creamy Corn Pudding with Mushrooms: Escatoon

Name: Creamy Corn Pudding with Mushrooms: Escatoon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
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)

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Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

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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.