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:

Quickview
390k Calories
9g Protein
24g Total Fat
38g Carbs
14% Health Score
Limit These
Calories
390k
20%

Fat
24g
37%

  Saturated Fat
9g
60%

Carbohydrates
38g
13%

  Sugar
5g
6%

Cholesterol
37mg
12%

Sodium
387mg
17%

Get Enough Of These
Protein
9g
18%

Vitamin C
53mg
64%

Vitamin B2
0.6mg
35%

Vitamin K
36µg
35%

Vitamin B3
5mg
27%

Vitamin B6
0.53mg
26%

Copper
0.52mg
26%

Phosphorus
255mg
26%

Fiber
6g
25%

Vitamin B5
2mg
22%

Manganese
0.42mg
21%

Selenium
14µg
20%

Potassium
692mg
20%

Vitamin B1
0.27mg
18%

Magnesium
65mg
17%

Vitamin A
788IU
16%

Zinc
2mg
14%

Vitamin E
2mg
13%

Folate
49µg
13%

Iron
2mg
12%

Calcium
71mg
7%

Vitamin D
0.5µg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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