Creamy Poblano Mushrooms with Polenta
Ingredients
- 2 poblano peppers
- 3/4 cup 3/4 cup light sour cream
- 1/4 cup 1/4 cup water
- 2 tablespoons 2 tablespoons oil
- 1 teaspoon 1 teaspoon minced garlic
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 cup 1/2 cup sliced green onions
- 1 cup 1 cup cornmeal
- 1/2 teaspoon 1/2 teaspoon salt
- 2 tablespoons 2 tablespoons salted butter, divided
- 16 ounces 16 ounces sliced mushrooms (I used baby bella and white button mushrooms)
- 1 teaspoon 1 teaspoon minced garlic
- 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original