Creamy Poblano Mushrooms with Polenta
If you have roughly 45 minutes to spend in the kitchen, Creamy Poblano Mushrooms with Polenta might be an amazing gluten free and lacto ovo vegetarian recipe to try. This recipe serves 4. For $1.76 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 391 calories, 9g of protein, and 24g of fat. This recipe from Pinch of Yum requires sour cream, water, garlic, and green onions. 17 people were glad they tried this recipe. It works well as a side dish. Overall, this recipe earns a good spoonacular score of 65%. Try creamy polenta & mushrooms, Ragoût of Mushrooms With Creamy Polenta, and Kale And Mushrooms With Creamy Polenta for similar recipes.
Servings: 4
Ingredients:
1 cup cornmeal
1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)
1 teaspoon minced garlic
½ cup sliced green onions
2 tablespoons oil
2 poblano peppers
½ teaspoon salt
2 tablespoons salted butter, divided
¾ cup light sour cream
¼ cup water
16 ounces sliced mushrooms (I used baby bella and white button mushrooms)
Equipment:
oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. Sauce: Roast the poblano peppers over an open flame or in the oven until the outside is slightly charred.
2. Place under a towel for a few minutes to steam and soften.
3. Cut into pieces and set aside. Puree the sour cream, water, oil, garlic, and salt in a food process.
4. 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.
5. 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.
6. Add 1 tablespoon butter once removed from heat.Mushrooms: Melt 1 tablespoon butter in a large skillet over high heat.
7. Add the garlic and the mushrooms; saute until golden brown.
8. Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened.
9. Serve the mushrooms and sauce over the polenta.
Nutrition Information:
covered percent of daily need
