Recipe courtesy of Helene Darozze
Creamy Corn Pudding with Mushrooms: Escatoon
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 40
- Saturated Fat
- 18
- Carbohydrates
- 42
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 102
- Sodium
- 974
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.