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Creamy poblano mushrooms over smooth polenta with roasted peppers and green onions

Creamy Poblano Mushrooms with Polenta and Roasted Peppers

Creamy Poblano Mushrooms with Polenta is a comforting dish featuring a smooth cornmeal base, golden mushrooms, and a rich roasted pepper sauce. It is a hearty choice when you want a vegetable-forward meal with satisfying texture and bold flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 349
Ingredients Method Notes

Ingredients
  

Sauce
  • 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
Polenta
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 2 tablespoons salted butter, divided
Mushrooms
  • 16 oz / 455 g sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)

Method
 

Preparation
  1. Roast the poblano peppers over an open flame or in the oven until the skins are slightly charred. Cover them with a towel for a few minutes to steam and soften, then cut into pieces and set aside.
  2. Blend the sour cream, water, oil, garlic, and salt in a food processor. Add the green onions and roasted poblano pieces, then puree to the desired texture, keeping some pieces for a more textured sauce if preferred.
Cooking
  1. Bring 4 cups of water to a boil. Stir in the cornmeal and salt, then simmer until thick and bubbly, about 5-10 minutes. Remove from heat and mix in 1 tablespoon butter.
  2. Melt 1 tablespoon butter in a large skillet over high heat. Add the garlic and mushrooms, then sauté until the mushrooms are golden brown.
  3. Add the poblano sauce and the cornstarch mixture dissolved in water, if using. Simmer until the sauce thickens slightly.
  4. Serve the mushroom and sauce mixture over the polenta.

Notes

The polenta continues to firm as it cools, so serve it while it is still warm and soft.