Creamy Corn Pudding with Mushrooms: Escatoon

• 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)

1. In a saucepan, melt the duck fat.
2. Add the mushrooms and cook until they are golden.
3. Season with salt and pepper.
4. Add the parsley.
5. Keep the mushroom mixture warm.
6. In a sauce pot, combine the chicken broth and the cornmeal with a whisk.
7. Season with salt and pepper.
8. Over low heat, cook the mixture just until it thickens and comes together, like a pate a choux.
9. Add the mascarpone and the cheese.
10. Stir until melted.
11. Adjust seasoning.
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.

duck fat, wild mushrooms, salt, parsley, chicken broth, cornmeal, mascarpone, brebis, chicken

Taken from www.foodnetwork.com/recipes/creamy-corn-pudding-with-mushrooms-escatoon-recipe.html (may not work)