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)

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Instructions

1. 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.
2. 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.
3. Bring the chicken glace to a boil.
4. Pour the polenta into 4 bowls. Top with the cooked mushrooms. Drizzle with chicken glace.