Creamy Poblano Mushrooms with Polenta
Ingredients
The Poblano Sauce
-
2
pieces
poblano peppers
-
¾
cup
light sour cream
-
¼
cup
water
-
2
tablespoons
oil
-
1
teaspoon
minced garlic
-
½
teaspoon
salt
-
½
cup
sliced green onions
The Mushrooms and Polenta
-
1
cup
cornmeal
-
½
teaspoon
salt
-
2
tablespoons
salted butter
-
16
ounces
sliced mushrooms
-
1
teaspoon
minced garlic
-
1
scant tablespoon
cornstarch
Instructions
- Roast the poblano peppers until charred, then steam and cut into pieces.
- Puree the sour cream, water, oil, garlic, and salt, then add the green onions and poblano pieces until desired consistency is reached.
- Boil 4 cups of water, add cornmeal and salt, and simmer until thick, then stir in 1 tablespoon of butter off heat.
- In a skillet, melt 1 tablespoon of butter, sauté garlic and mushrooms until golden brown, then add the sauce and optional cornstarch mixture, simmering until thickened.
- Serve the mushroom sauce over the polenta.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
30mg
You might also like