Morel Stew and Hasty Pudding

Hasty pudding is usually considered as the American analog of polenta. Its amazing, try it!

List of ingredients

For pudding:

• 1 Tbs. unsalted butter
• 2 Tbs. cleaned diced leek, white part only
• 3/4 cup stone-ground yellow cornmeal
• Kosher salt and freshly ground black pepper
• 1 egg white, lightly beaten
• Butter for the ramekins or molds

For the morels:

• 8 oz. fresh morels (or 8 oz. reconstituted dried morels, weighed after soaking and draining)
• 1 Tbs. unsalted butter
• 2 Tbs. minced shallots
• 1 cup dry Madeira
• Few drops freshly squeezed lemon juice
• 1-1/2 cups chicken stock
• 1 cup crème fraîche
• Kosher salt and freshly ground black pepper
• 12 green peppercorns, lightly crushed
• 4 Tbs. chopped chervil leaves, more for garnish
• 2 Tbs. snipped fresh chives, more for garnish

Cooking process

For the pudding:

1. Melt butter in a saucepan, add 2 cups of water, slowly stir and bring to boil. Simmer until it gets thickened on a low heat for 2 min.
2. Add spices and slightly stir in the egg white.
3. Divide mixture in molds, put on a shallow baking pan and add boiling water in the pan so eat reaches the sides of the molds and bake for 25min.

For the morels:

1. Melt butter in a saute pan over medium heat and add small pieces of morels and saute for 3 min.
2. Add the shallots and cook for 1 min, add madeira and lemon juice and cook on high heat until the water reduces by half, add chicken stock and reduce by half the liquid.
3. Add the cream and continue cooking. Sprinkle spices, stir, unmold the hasty puddings and nap with a mores stew in a serving plate.

With this you can make Delicious Chak-Chak

Bon Appetite!