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Kids, Pasta | Rice | Barley, Quick meals, Vegetarian  /  27.11.2019

Creamy Parmesan Polenta with Beer Sautéed Mushrooms

by Anna Chwistek
Anna Chwistek

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.

serving dumplings | Creamy Parmesan polenta with beer sautéed mushrooms

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. 

serving dumplings | Creamy Parmesan polenta with beer sautéed mushrooms

More polenta, please!

  • Ricotta Polenta with Drunken Meatballs
  • Cheese Polenta with Chorizo and Shrimp
  • Polenta with Creamy Miso Mushrooms and Sun-Dried Tomatoes

Yield: serves 4

Creamy Parmesan polenta with beer sautéed mushrooms

Creamy Parmesan polenta with beer sautéed mushrooms
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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
  • 2 tbs butter
  • sea salt + black pepper

beer sautéed mushrooms

  • 300 g/3 cups mix of 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 + black pepper

for serving

  • 4 poached eggs (optional)
  • fried sage leaves
  • chopped chives
  • flaky sea salt + black pepper

Instructions

    1. 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.
    2. Add garlic and cook for another minute. Add cornstarch and toss until the mushrooms are evenly coated. Add beer and cook for 2 minutes.
    3. 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.
    4. 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.
    5. Prepare the poached eggs. Fill a saucepan with 1/3 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.
    6. 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.
    7. 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!

Notes

Calories Per Serving: 448 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Vegetarian

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Tags

  • eggs
  • mushrooms
  • quick meals
  • vegetables
  • veggie

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Prev: Roasted pumpkin soup with wild rice and miso mushrooms
Next: Chili con carne-style pierogi

10 comments

  • KTINKA
    30.11.2019

    OMG this looks and sounds delicious. I love polenta with mushrooms and the beer component is definitely intriguing. Will have to try it out. Thx for sharing.

    Reply
    • Anna
      1.12.2019

      I am so glad you like this! Hope it turns out amazing for you Ktinka.

      Reply
  • Niraj
    16.01.2020

    The nice recipe I try it

    Reply
    • Anna
      16.01.2020

      I hope you like this recipe, thank you!

      Reply
  • Corinne Hopper
    25.09.2020

    I made this recipe (sans poached eggs) last night as a side dish for crab cakes. It was delicious. And really easy too. I followed your recipe exactly and the flavors were a perfect compliment. I will make this again with the poached eggs and serve with a Caesar salad. Thank you! Your images are beautiful too!

    Reply
    • Anna
      25.09.2020

      I am so happy this turned out so well for you, Corinne! Thank you so much for trying!

      Reply
  • Pauli
    15.12.2020

    Hi Anna, this recipe sounds amazing! Do you have any recommendations for websites or easy ways to convert the metric units into cups, tablespoons, teaspoons, etc? Thank you!

    Reply
    • Anna
      15.12.2020

      Hi Pauli, I just updated the measures. Let me know if you have any more questions. Happy cooking!

      Reply
  • Mark
    10.04.2022

    I will try this.. Looks delicious!! You used quick cooking polenta? Polenta pronta?

    Reply
    • Anna Chwistek
      10.04.2022

      Yes! Hope you love it!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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