CREAMY PARMESAN POLENTA WITH BEER SAUTéED MUSHROOMS | SERVING DUMPLINGS

Creamy Parmesan polenta with beer sautéed mushrooms | Serving Dumplings image

Provided by @MakeItYours

Number Of Ingredients 20

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400 ml (1 1/4 cup) milk
350 ml (1 1/2 cup) water
250 g (1 1/2 cup) polenta
120 g (1/2 cup) Parmesan
2 tbs butter
sea salt + black pepper
300 g (3 cups) mix of mushrooms, roughly torn
3 small onions, thinly sliced
2 garlic cloves, minced
1 tbsp cornstarch
100 ml (1/2 cup) dark beer
200 ml (3/4 cup) vegetable broth
1 tbsp butter
2 tbsp olive oil
1 tsp dried thyme
sea salt + black pepper
4 poached eggs
fried sage leaves
chopped chives
flaky sea salt + black pepper

Steps:

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.
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.
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!