Creamy Corn Pudding with Mushrooms: Escatoon

1. 1

   In a saucepan, melt the duck fat.

2. 2

   Add the mushrooms and cook until they are golden.

3. 3

   Season with salt and pepper.

4. 4

   Add the parsley.

5. 5

   Keep the mushroom mixture warm.

6. 6

   In a sauce pot, combine the chicken broth and the cornmeal with a whisk.

7. 7

   Season with salt and pepper.

8. 8

   Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux.

9. 9

   Add the mascarpone and the cheese.

10. 10

    Stir until melted.

11. 11

    Adjust seasoning.

12. 12

    The mixture should be somewhat liquid.

13. 13

    If necessary, add some more chicken stock.

14. 14

    Bring the chicken glace to a boil.

15. 15

    Pour the polenta into 4 bowls.

16. 16

    Top with the cooked mushrooms.

17. 17

    Drizzle with chicken glace.

* Per serving · 4 servings · Values may vary.

No additional tips available.