Creamy Poblano Mushrooms with Polenta

• poblano peppers↗2
• light sour cream↗0.75 cup
• water↗0.25 cup
• oil2 tablespoon
• minced garlic1 teaspoon
• salt↗0.5 teaspoon
• sliced green onions0.5 cup
• cornmeal↗1 cup
• salt↗0.5 teaspoon
• salted butter, divided↗2 tablespoon
• sliced mushrooms (I used baby bella and white button mushrooms)16 ounce
• minced garlic1 teaspoon
• scant tablespoon cornstarch dissolved in 2 tablespoons cold water1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

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.