Ingredients

  • 1 cup cornmeal
  • 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • 1/2 cup sliced green onions
  • 2 tablespoons oil
  • 2 poblano peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 2 tablespoons salted butter, divided
  • 3/4 cup light sour cream
  • 1/4 cup water
  • 16 ounces sliced mushrooms (I used baby bella and white button mushrooms)

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Sauce: Roast the poblano peppers over an open flame or in the oven until the outside is slightly charred.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Place under a towel for a few minutes to steam and soften.

Step 3

  • Cut into pieces and set aside. Puree the sour cream, water, oil, garlic, and salt in a food process.
  • INGREDIENTS:

Step 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.
  • INGREDIENTS:

Step 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.
  • INGREDIENTS:
  • Length: 10 minutes

Step 6

  • Add 1 tablespoon butter once removed from heat.Mushrooms: Melt 1 tablespoon butter in a large skillet over high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Add the garlic and the mushrooms; saute until golden brown.
  • INGREDIENTS:

Step 8

  • Add the sauce and the cornstarch dissolved in water. Bring to a simmer until the sauce is slightly thickened.
  • INGREDIENTS:

Step 9

  • Serve the mushrooms and sauce over the polenta.
  • INGREDIENTS: