Drunken Portabella Mushroom

For the marinade:
Place the mushrooms into a plastic zip lock bag and pour the beer over the mushrooms, add the garlic and sprinkle a bit of salt and pepper over the top. Let it marinate for two hours occasionally flipping the mixture so that both sides of the mushrooms are easily coated.

Preheat the oven to 400F.

Place the mushrooms on a baking pan and drizzle with the olive oil. Reserve the marinade. Bake the mushrooms for 10 minutes then flip the mushrooms and bake an additional 10 minutes.*

For the polenta:
In a saucepan, bring the water, milk and butter to a boil then slowly stir in the polenta with a whisk. Make sure to stir continuously and in the same direction to prevent lumps. Reduce the heat and continue to stir until mixture has thickened. If you choose to add chia seeds you may do so at this point. Once thickened, remove from heat and set aside.

For the crispy onions:
Slice half of a white onion half ways to allow the rings to stay intact. Heat the oil in a skillet over medium heat until oil is hot enough to fry. Put the onion pieces into the reserved beer marinade for a few minutes to allow the onion to soak up the beer marinade flavors. Then dip them into the flour and place in the hot oil, fry until golden and crispy. Allow to drain on a paper towel.

*Note: Depending on the thickness of your mushrooms, more or less time may be required to fully roast the mushrooms.

Assemble: Place a bed of fresh polenta on each serving plate, then place the mushroom over the top and stack onions and arugula on top.