Have A Beer With Me + A Recipe For Creamy Chard Beer Polenta with Eggs
Jackie Dodd-Mallory
(Senior Editor)
Creamy Chard Beer Polenta with Eggs
You guys. Let’s hang out, like in real REAL life. I was invited to this incredible women in beer festival, one that other women I have been secretly internet stalking for years will be at as well in real REAL life. There will be beer, doughnuts, me being too loud and awkward and probably telling inappropriate jokes, and I think you should be there.
I’ll even cook for you, and scribble in one of my cookbooks if you want me to. Because we’ve always talked about getting together and having a beer and I think it’s time we actually do it. Because life is short and beer is delicious and it’s something we’ll always be glad we did.
Join me at Brave Brew Fest March 4-6
Creamy Chard Beer Polenta with Eggs
Ingredients
- 2 ½ cups (600g) vegetable broth
- 1 cup (8oz) pale ale
- 1 cup (125g) dry polenta
- ½ cup (120g) heavy cream
- ½ cup shredded parmesan cheese plus additional for garnish
- 1 ½ teaspoon salt divided
- 3 tablespoons butter
- 2 garlic cloves crushed
- 3 cups (100g) chopped red chard
- 4 eggs poached
Instructions
- In a pot over medium-high heat, add the broth, beer and polenta. Simmer, stirring occasionally, until thickened and polenta has softened, about 20 minutes.
- Stir in the cream, cheese, and 1 teaspoon salt, allow to cook until absorbed, about 5 minutes.
- While the polenta cooks, sauté the chard.
- Melt the butter in a pan over medium high heat. Add the chard, cook until softened, about 6 minutes. Stir in the garlic and the salt, remove from heat.
- Add the polenta to a serving bowl, top with chard, poached eggs and sprinkle with cheese.
- Serve warm.
