Creamy Poblano Mushrooms With Polenta
Share
Email
Prep Time
15m
Cook Time
45m
Total Time
1h
This recipe features creamy poblano mushrooms served over a bed of polenta. The poblano sauce is made with light sour cream, sliced green onions, and a hint of garlic. The mushrooms are sautéed with minced garlic and finished with a savory cornstarch slurry. A delicious and comforting dish.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
For The Poblano Sauce
For The Mushrooms And Polenta
Steps
1
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
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories659kcal
-
Fat39g
-
Saturated Fat17g
-
Carbohydrates66g
-
Fiber8g
-
Sugar7g
-
Protein11g
-
Cholesterol61mg
-
Sodium202mg
Percent Daily Values are based on a 2,000 calorie diet.