Creamy Parmesan polenta with beer sautéed mushrooms. A delicious smooth polenta with beer sautéed mushroom gravy and caramelized onions, served with a poached egg and crispy sage. Sounds like a lot, but this topper pops up on your table in less than half an hour.
Why you’ll love this polenta with beer sautéed mushrooms recipe
This polenta is incredibly creamy, buttery and flavorful on its own, but even more outstanding with the beer sautéed mushrooms in the mix. So if you’re looking for a simple and delicious dinner, this recipe might be for you. So many satisfying textures and flavors.
One of the best tips for a delicious polenta, is to make it shortly before serving. Just make the mushroom gravy ahead and leave it to simmer. When everything is ready, spoon the mushrooms over the Parmesan polenta, top with a poached egg and some fried sage leaves.
Helpful tips
- Opt for a darker beer like red ale or brown ale for added spice and flavor. These beers are sweet and malty, enhancing the dish’s flavor.
- For a quick weeknight dinner, go for instant polenta. However, if you can’t find it, regular polenta or grits can be used as substitutes. If using regular polenta, remember to start cooking it first, as it often requires a longer cooking time of around 30 minutes.
- If polenta isn’t your thing, you can easily swap it out for mashed potatoes.
How to store polenta with mushrooms
- Storage: Store leftovers in separate airtight containers in the refrigerator. They will stay good for up to 3 days.
- Reheating: When you’re ready to enjoy your leftovers, reheat them separately. For the mushrooms, gently simmer on the stove over medium heat until heated through. For the polenta, reheat it over medium-low heat, adding a splash of milk to thin it out, and continue heating until it’s steaming.
More polenta, please!
Polenta with beer sautéed mushrooms
A delicious smooth polenta with beer sautéed mushroom gravy and caramelized onions, served with a poached egg and crispy sage. Sounds like a lot, but this topper pops up on your table in less than half an hour.
Ingredients
parmesan polenta
- 1 ¼ cup milk
- 1 ½ cup water
- 1 ½ cup polenta
- ½ cup Parmesan
- 2 tbs butter
- salt
- black pepper
beer sautéed mushrooms
- 3 cups mushrooms - mixed, roughly torn
- 3 small onions - thinly sliced
- 2 garlic cloves - minced
- 1 tbsp cornstarch
- ½ cup dark beer
- ¾ cup vegetable broth
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- salt
- black pepper
for serving
- 4 poached eggs - optional
- fried sage leaves
- chopped chives
- flaky salt
- freshly ground black pepper
Instructions
- Start with the mushrooms. Heat butter and oil in a skillet set over high heat. Add mushrooms and fry until lightly browned. Add onions and cook until they start to soften, stirring occasionally, over medium heat.
- Add garlic and cook for another minute. Add cornstarch and toss until the mushrooms are evenly coated. Add beer and cook for 2 minutes.
- Add broth, thyme, salt and pepper. Whisk continually until the gravy starts to boil. Simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water.
- Meanwhile, make the polenta. In a medium saucepan, bring water and milk to a boil over medium heat. Slowly whisk in the polenta, stirring continually, about 3 minutes. Stir in the butter, parmesan cheese, salt and pepper. Turn off the heat, cover and let stand for 2 minutes. If the polenta thickens too much, thin with some additional milk.
- Prepare the poached eggs. Fill a saucepan with ⅓ water, add a good splash of vinegar and bring to a boil. Break each egg separately in a coffee cup. Turn down the heat and keep the water just below the boiling point.
- Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. Repeat this with the second egg, and cook on a very low heat for 4 minutes. Carefully fish out the poached eggs with a slotted spoon, place on a plate lined with kitchen paper. Cut away any loose egg whites.
- Divide the parmesan polenta between bowls, spoon the sautéed mushrooms, top with poached eggs, and fried sage leaves. Sprinkle with chives, flaky salt and black pepper. Enjoy!
Nutrition
Calories: 566kcalCarbohydrates: 58gProtein: 21gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 225mgSodium: 632mgPotassium: 524mgFiber: 2gSugar: 6gVitamin A: 984IUVitamin C: 2mgCalcium: 287mgIron: 2mg
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