Recipe courtesy of Helene Darozze

Creamy Corn Pudding with Mushrooms: Escatoon

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


  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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