Recipe courtesy of Helene Darozze
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Banana Pudding

Recipe courtesy of Trisha Yearwood

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Chocolate Pudding

Recipe courtesy of Tyler Florence

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Browse Reviews By Keyword