Autumn Polenta - Cherry Gose (La Nébuleuse)

Sour Cherry Gose, with its tart and salty notes, pairs well with dishes that have some sweetness to balance. A classic is the marriage of pork and cherries. However, if you're looking for a vegetarian base, here's a suggestion: Creamy Polenta with Mushrooms and Roasted Cherries .

Ingredients for 2 people:

  • 100g of polenta
  • 500ml vegetable stock (you can adjust to obtain the desired consistency)
  • 200g seasonal mushrooms (for example, button mushrooms, shiitake, or oyster mushrooms)
  • 100g fresh cherries
  • 2 tablespoons of olive oil
  • 1 clove of garlic, minced
  • Salt and pepper
  • A few sprigs of fresh thyme
  • 30g grated parmesan (optional)
  • Butter (for cooking and to finish the polenta)

Instructions :

  1. Polenta : In a saucepan, bring the vegetable stock to a boil. Reduce the heat and add the polenta while stirring constantly. Continue stirring until the polenta is tender (follow package directions for cooking time). Once cooked, add a piece of butter and grated parmesan if you are using it. Season with salt and pepper.

  2. Cherries : Preheat your oven to 200°C. Pit the cherries and place them in a small baking dish. Drizzle with olive oil, sprinkle with thyme, lightly salt and pepper. Roast them in the oven for 10-15 minutes or until tender and juicy.

  3. Mushrooms : Clean the mushrooms and slice them. In a pan, heat a little butter and olive oil. Add the minced garlic, then the mushrooms. Sear them until they are nicely browned. Season with salt, pepper and thyme.

  4. Serving : Serve a generous portion of creamy polenta on each plate. Top with sautéed mushrooms and finish with the roasted cherries.

The sweetness of the polenta, the umami character of the mushrooms, and the gentle acidity of the roasted cherries create a symphony of flavors that pairs perfectly with a cherry gose.

Bon appetit & Stay Brewtiful