Creamy Poblano Mushrooms With Polenta Recipes

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CREAMY POBLANO MUSHROOMS WITH POLENTA



Creamy Poblano Mushrooms with Polenta image

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

Provided by Pinch of Yum

Categories     Dinner

Time 1h

Yield 4

Number Of Ingredients 13

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
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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 349 calories, Sugar 2.7 g, Sodium 1130.8 mg, Fat 19.7 g, SaturatedFat 13.1 g, TransFat 0.2 g, Carbohydrate 35.8 g, Fiber 4.1 g, Protein 10 g, Cholesterol 30.4 mg

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