Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.52 Kcal (2866 kJ) | ||
| Calories from fat | 441.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.01g | 75% | |
|---|---|---|---|
| Cholesterol | 95.45mg | 32% | |
| Sodium | 1345.16mg | 56% | |
| Potassium | 628.9mg | 13% | |
| Total Carbs | 28.68g | 10% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 24.29g | 49% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 2.3mg | 13% | |
| Calcium | 336.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 162.77 Kcal (681 kJ) | ||
| Calories from fat | 104.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 75% | |
|---|---|---|---|
| Cholesterol | 22.7mg | 32% | |
| Sodium | 319.85mg | 56% | |
| Potassium | 149.54mg | 13% | |
| Total Carbs | 6.82g | 10% | |
| Sugars | 1.2g | 20% | |
| Dietary Fiber | 0.81g | 14% | |
| Protein | 5.78g | 49% | |
| Vitamin C | 2.8mg | 20% | |
| Iron | 0.5mg | 13% | |
| Calcium | 80mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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