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Creamy Poblano Mushrooms with Polenta


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x

Description

This recipe for Creamy Poblano Mushrooms with Polenta is a simple vegetarian dish with tons of flavor! Simple and delicious!


Ingredients

Scale

For the Poblano Sauce:

  • 2 poblano peppers
  • 3/4 cup light sour cream
  • 1/4 cup water
  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 cup sliced green onions

For the Mushrooms and Polenta:

  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 2 tablespoons salted butter, divided
  • 16 ounces sliced mushrooms (I used baby bella and white button mushrooms)
  • 1 teaspoon minced garlic
  • 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)

Instructions

  1. Sauce: Roast the poblano peppers over an open flame or in the oven until the outside is slightly charred. Place under a towel for a few minutes to steam and soften. Cut into pieces and set aside. Puree the sour cream, water, oil, garlic, and salt in a food process. Add the green onions and poblano peppers and puree until desired consistency is reached. I like to leave a little bit of texture in the sauce.
  2. Polenta: Bring 4 cups of water to boil. Add the cornmeal and salt; simmer until thick and bubbly, about 5-10 minutes, keeping in mind that the polenta firms up quite a bit as it cools. Add 1 tablespoon butter once removed from heat.
  3. Mushrooms: Melt 1 tablespoon butter in a large skillet over high heat. Add the garlic and the mushrooms; saute until golden brown. Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened. Serve the mushrooms and sauce over the polenta.
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: poblano mushrooms, polenta recipe, poblano and polenta