Polenta with Beer Sautéed Mushrooms - Serving Dumplings (2024)

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

• 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!