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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
A delicious creamy Parmesan 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.
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.
—Anna Chwistek | Serving Dumplings
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Ingredients
- Polenta
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400 milliliters
milk
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350 milliliters
water
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250 grams
polenta
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120 grams
Parmesan
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2 tablespoons
butter
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sea salt + black pepper
- Mushrooms
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300 grams
mix of mushrooms, roughly torn
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3
yellow onions, thinly sliced
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2
garlic cloves, minced
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2 tablespoons
olive oil
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1 tablespoon
butter
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sea salt + black pepper
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1 teaspoon
dried thyme
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4
poached eggs
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fried sage leaves, chopped chives, flaky sea salt + black pepper
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1 tablespoon
corn starch
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1/2 cup
dark beer
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3/4 cup
vegetable broth
Directions
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Start with the mushrooms. Heat butter and oil in a skillet over high heat, add mushrooms and fry until lightly browned. Add the onions and fry 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.
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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.
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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!
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