Creamy Parmesan Polenta with Beer Sautéed Mushrooms is a sumptuous dish that combines the smooth, buttery texture of Parmesan polenta with the rich flavors of beer-sautéed mushrooms and caramelized onions. This recipe, crafted by Anna Chwistek and featured on Serving Dumplings, is a gourmet yet straightforward meal that can be prepared in under 30 minutes. It’s an ideal choice for a comforting dinner, offering a blend of satisfying textures and flavors. The dish is further enhanced when served with a poached egg and crispy sage, adding layers of taste and sophistication. Whether you’re looking to impress guests or simply indulge in a delicious homemade meal, this polenta and mushroom combination promises a delightful culinary experience.
Ingredients:
Parmesan Polenta:
1 1/4 cup (400 ml) milk
1 1/2 cup (350 ml) water
1 1/2 cup (250 g) polenta
1/2 cup (120 g) Parmesan, grated
2 tbsp butter
Sea salt and black pepper, to taste
Beer Sautéed Mushrooms:
300 g (about 3 cups) mixed mushrooms, roughly torn
3 small onions, thinly sliced
2 garlic cloves, minced
1 tbsp cornstarch
1/2 cup (100 ml) dark beer
3/4 cup (200 ml) vegetable broth
1 tbsp butter
2 tbsp olive oil
1 tsp dried thyme
Sea salt and black pepper, to taste
For Serving:
4 poached eggs (optional)
Fried sage leaves
Chopped chives
Flaky sea salt and black pepper
Directions:
Mushrooms: In a skillet, heat butter and oil over high heat. Add mushrooms and fry until lightly browned. Add onions and cook until softened. Stir in garlic and cook for another minute. Sprinkle with cornstarch and toss. Add beer and cook for 2 minutes. Add broth, thyme, salt, and pepper, whisking until the gravy starts to boil. Simmer on low for 5-10 minutes. Adjust seasoning as needed.
Polenta: In a medium saucepan, bring water and milk to a boil. Gradually whisk in polenta, stirring continuously for about 3 minutes. Stir in butter, Parmesan, salt, and pepper. Remove from heat, cover, and let stand for 2 minutes. Adjust consistency with additional milk if needed.
Poached Eggs: Bring a saucepan of water with a splash of vinegar to a boil. Reduce to a simmer and carefully add eggs, cooking for 4 minutes for soft centers. Remove with a slotted spoon and trim any loose whites.
Assembly: Divide polenta among bowls. Top with mushroom mixture, a poached egg, fried sage leaves, and chives. Season with flaky salt and black pepper. Serve immediately.
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Serves 4
This Creamy Parmesan Polenta with Beer Sautéed Mushrooms combines the comforting texture of smooth polenta with the rich flavors of beer-infused mushrooms. Topped with a poached egg and crispy sage, it’s a dish that’s perfect for a luxurious breakfast, hearty lunch, or satisfying dinner.