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Pichet Ong's Polenta & Corn Pudding with Shitake Mushrooms, Chives & Marscapone
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Pichet Ong’s Polenta & Corn Pudding with Shitake Mushrooms, Chives & Marscapone

Polenta & Corn Pudding with Shitake Mushrooms, Chives, and Marscapone 
(Serves 8)

This is a hearty dish that is a pastry chef’s take on polenta and mushrooms.  I sometimes make a meal out of it alone and like to add crab meat to the mix but like the mushrooms, be sure to add them right before they go in the oven as you don’t want to get the mix watery from sitting for too long.  The batter, once refrigerated, can be stored up to 3 days before it starts to deflate.

Mushrooms
220 g mushrooms, rinsed and let dry
2 tablespoon olive oil
1 clove of garlic, minced fine
1 shallot, minced fine
1 teaspoon salt
1 teaspoon pepper
2 tablespoon dry white wine

Polenta pudding
350 g buttermilk
30 g butter
50 g polenta
2 ears of corn, shucked for just kernels
70 g parmesan
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
5 yolks
8 egg whites
½ teaspoon cream of tartar
Chopped chives for condiment (1 tablespoon per serving)
Marcarpone for condiment
Salt & pepper for condiment

  •   In a pot, bring buttermilk, butter, polenta, half of corn, cheese, thyme, salt & pepper to a boil.  Let boil gently for about 8 minutes, stirring occasionally.  Check to see if polenta is cooked, taste a little it should no longer be grainy.  Remove from heat, whisk in yolks, whisking constantly for the next 3 minutes so the yolks are not curdled, and set aside to cool to room temperature, folding occasionally so it cools faster…

  • In the meantime, on a pan set over high heat, cook mushrooms
    with olive oil, garlic, shallots, white wine, and seasonings until
    mostly dry.  Let cool on pan after removing from heat and store for use
    later when cooled.

 

  •   Whip egg whites till frothy.  Add cream of tartar and whip
    until firm peaks.  Use half of egg whites to lighten the batter.
    Gently fold in the remaining corn, followed by the rest of the whites.
    You may keep the batter at this point in an airtight container until
    ready for baking.  Otherwise, pour batter into buttered iron skillet or
    ramekin and top of with some precooked mushrooms.
  •   Bake in preheated 400 degree oven until done, depending on
    the size of the skillet or ramekin.  But the sides should be brown and
    an inserted tester should come out clean.  Serve with a scoop of
    marcapone cream, chopped chives, a dash more salt and pepper.

P*ong
Address: 150 W. 10th St., nr. Waverly Place
Phone: (212)929-0898

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