Creamy Poblano Mushrooms with Polenta

Nguyên liệu

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

Cách làm

1. 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. 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. 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.