Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

I have something to tell you. I’m writing another book, a cookbook, obviously. It’s a book I’ve wanted to write for a while, a book that I’m excited to create. It’ll focus on cooking with not only beer, but with in-season produce.

It’ll break down the seasons, what fruits and vegetables are grown (in the ground!) that time of year, and the recipes will highlight those amazing ingredients. Beer is seasonal, too and that will be incorporated in the recipes. Each season will bring you dishes that will make you want to grab a beer and raid your local farmers market.

I thought about this a lot, about how to truly make the produce the star of the show. How to focus on what’s amazing about each fruit or vegetable and make it shine. I decided that in order to do this, I needed to leave meat out of it.

It really needs to be produce focused. This (even as a meat eater), makes me the most excited. I love being able to bring out the best in these amazing ingredients, create dishes that don’t feel “without” just because the protein isn’t meat. I love veg food, and this book will be my love letter to it.

I’ll give you more details as I get closer to the release date. I can’t wait to share it with you.

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

Yield: 4 servings

Ingredients

    For the Polenta:
  • 2 ½ cups vegetable broth
  • 1 cup pale ale
  • 1 cup corn grits (polenta)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup half and half (or almond milk for vegan)
  • 1 large chipotle peppers in adobo, minced (seeds removed, if possible)
  • 1 teaspoon adobo sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • For the Mushrooms:
  • 2 tablespoons olive oil
  • 1 cup chopped white onions
  • 6 cups chopped assorted mushrooms (crimini, oyster, shiitake)
  • 1/4 cup stout beer
  • 3 gloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large leaves of fresh sage, minced
  • 2 tablespoons chopped cilantro

Instructions

  1. Add the vegetable broth and beer to a saucepan, bring to a boil then reduce to a low simmer.
  2. Add the grits and salt, simmer, stirring occasionally until the grits have softened. Stir in the half and half (or almond milk), chipotle peppers and adobo, garlic powder and smoked paprika.
  3. Heat the olive oil in a skillet over medium heat, add the onions, sauté until onions have softened and started to brown.
  4. Add the mushrooms, cooking until the mushrooms have softened, about 15 minutes (keep the heat relatively low to get the most flavor out of the mushrooms without burning).
  5. Add the beer, garlic, salt, pepper and sage. Cook until the beer is gone and the pan is mostly dry.
  6. Plate the polenta, top with mushrooms, sprinkle with cilantro, serve immediately.
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