CREAMY CORN PUDDING WITH MUSHROOMS: ESCATOON

Creamy Corn Pudding with Mushrooms: Escatoon image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

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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)

Steps:

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.