Creamy Corn Pudding With Mushrooms: Escatoon
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
41
Spice
58
Sweetness
71
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Stir until melted
2
Adjust seasoning
3
In a saucepan, melt the duck fat
4
Add the mushrooms and cook until they are golden
5
Season with salt and pepper
6
Add the parsley
7
Keep the mushroom mixture warm
8
In a sauce pot, combine the chicken broth and the cornmeal with a whisk
9
Season with salt and pepper
10
Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux
11
Add the mascarpone and the cheese
12
The mixture should be somewhat liquid
13
If necessary, add some more chicken stock
14
Bring the chicken glace to a boil
15
Pour the polenta into 4 bowls
16
Top with the cooked mushrooms
17
Drizzle with chicken glace