Creamy Poblano Mushrooms with Polenta Recipe - Skillful Cook
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Creamy Poblano Mushrooms with Polenta

5 reviews / 4.6 average

Just go ahead and just laugh. I can take it. This is SUCH a weird looking recipe.

I almost didn't share it because I was too, um, shy. I mean, shy about how it looks. As I blissfully ate every last bite from the big bowl sitting on my lap on the couch in front of the TV (<— we have a personal rule against that, but we do it sometimes anyways and it's just the most cozy-nice thing), I started to realize that, in fact, the shapes and colors and general vibe of this whole dish just says Weirdo Person. And I started to second guess that anyone else is the world was going to give this even one second of their eyeballs. Sad face.

But the great thing about a blog is that even if everyone thinks you're a little cray cray, slash even if you ARE a little cray-cray, you ultimately have the blog as an expression of yourself, by yourself, for yourself, reflecting yourself. So let me express myself and my current FOOD LOVE through this green-blobby-blob that might just be my favorite recipe of 2014. no seeeeriously.

Peppers on a wooden surface.

So unrelated to the food, I have a confession to make. I'm really tired.

Amen! said the whole world. Unless one of you is harboring some secret super person energy, in which case please consult with me immediately. We had talked a little bit earlier this year about peace and rest and burnout and all those nice things that go along with the B word: balance.

Right now I feel like I am trying so hard to have peace that the trying to have peace is making me not have peace. And it's also making me write like a maniac. So I'm a food weirdo and a writing maniac. Make it stop.

The good thing is that I love everything that I do for work and I want to do more of all of it, minus anything involving an alarm clock. But other than that.

Creamy sauce in a food processor.

I feel like I need 900 million hours in every day in order to do all the things I love. I can't even keep up with myself right now and my food ideas and my students taking their big dramatic and important state tests and my ecookbook being almost done and our house and the boxes of un-put-together furniture downstairs and then a recipe like this comes along and slooooooows meeeee dooooown.

Yes. Sloooow. Like the nice, relaxing kind that makes you take a few long breaths. After a long day at job 1 and another long day at job 2, tonight I ate a big warm bowl of this, alone, on the couch, while watching a low-budget cooking show and wearing my pajamas at 7pm.

It was my favorite kind of food in my favorite kind of relaxed happy place.

Creamy Poblano Mushrooms with Polenta in a black pan and a white bowl.

This recipe speaks to my love of all things comforting/comfortable. The texture and saucy wonderfulness all piled up high together on a plate just makes my heart smile. The poblano mushrooms are spicy, warm, dreamy. You're going to be roasting them and you're going to be happy you did. They are the base of this flavor-rocking sauce that goes over the sauteed garlic butter mushrooms and over a scoop of semi-firm, chewy, and buttery polenta.

Everybody just breathe. *sigh*

Weirdly awesome food to the rescue, and just in time for the weekend. Holla back yo.

Creamy Poblano Mushrooms with Polenta in a white bowl with a fork.
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A picture of Creamy Poblano Mushrooms with Polenta

Creamy Poblano Mushrooms with Polenta


This recipe for Creamy Poblano Mushrooms with Polenta is a simple vegetarian dish with tons of flavor! Simple and delicious!



For the Poblano 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

For the Mushrooms and Polenta:

  • 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)


  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. 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. 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.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: poblano mushrooms, polenta recipe, poblano and polenta

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  1. Skillful Cook Logo

    The funny thing is that the weirdest looking recipes are usually the best! I don’t know what it is, but the weirdness magically disappears sometime from fork –> mouth!
    I have never had polenta, but it’s on my list of “things my face wants to try” so I am loving this recipe, weirdness and all! Pinned 🙂

    1. Skillful Cook Logo

      Taylor, you will LOVE polenta. I make it so it’s still creamy, almost like mashed potatoes, and it’s just divine. Three ingredient perfection.

  2. Skillful Cook Logo

    I had to laugh when I read this, because I was struggling with the same thing for one of my posts last night. But after reading this, it’s going on the blog!!! Because you make a great point, these are food blogs and if it tastes awesome, it’s worth posting!!!

    Thanks for the inspiration!

    Happy Friday!! Have a great weekend!!

  3. Skillful Cook Logo

    Trying to make anything that just spreads on a plate is look good hard. Thinking stews and mash, gosh the best comfort food are always not as pretty but sure taste good. Sorry your suffering bur out but this combo of creamy mushies and polenta is a real winner

  4. Skillful Cook Logo

    You did so amazing with these photos. I think I would a keeled over and cried dealing with this dish. Ha!!

    But really, I LOVE polenta and that poblano mushroom sauce sounds amazing!

  5. Skillful Cook Logo

    DEEP BREATH. Ahhhhh. That felt good. I have been much the same way here (um, who was or was not up until 2 am last night, ugh.) Thanks for remind me that it’s OK to take a step back, break a few rules, and dive head long into some comfort food.
    And I’m totally on board with this. Glad you posted it!

  6. Skillful Cook Logo

    I’m not surprised you’re tired, I can’t imagine how you do it all! I’m home all day and can’t keep up with blogging to the level you do. I get the impression that, like me, you don’t do anything unless you’re giving 100%. So every now and then, something has to go down to 0%. Just figure out your priorities and don’t sweat it if something falls away for a while. And we can sleep when we’re dead! (JK, sleep NOW!)

    1. Skillful Cook Logo

      Seriously, that’s how I feel sometimes! The sleep thing just gets me. If only I didn’t turn into a monster without it…

  7. Skillful Cook Logo

    This looks DEEE- VINE!!! Added to my ziplist.:) LOVE anything mushroom here!!! Baked your fudgy chocolate chocolate chip cookies the other day and might I say, “Yummy yum yum right out of the oven!!!” Thank you!

  8. Skillful Cook Logo

    Oh Lindsay, I can so relate to not having enough time for all the things that you LOVE to do!! There just isn’t enough time in the day. And then, add wanting to make about 90% of all the food posts you read and it really gets crazy! Ha! I grew up eating polenta and I just loooove it. Yours looks delish!!

  9. Skillful Cook Logo

    Never tried polenta, but I feel that I need to give it a shot.
    Sometimes I daydream about how nice it would be to go to a coffeeshop, sit with my laptop, and work on my blog all day uninterrupted. Then I come back to reality.
    I’m trying to treat my blog like a business/job, but some weeks it’s really hard.

  10. Skillful Cook Logo

    Crazy is good. Silly is good. There is too little crazy and silly in the world of adults. So you are doing good, Girl. And speaking of good, Hey Hey look at your recipe! As the French say, its all about the sauce. It looks like you nailed it. Smiles—–

  11. Skillful Cook Logo

    I think part of this whole balance thing we’re all striving for is relishing that slow time where you can and just allowing yourself to be in the moment. Unfortunately, when you have a zillion and one things on your plate, that can be the hardest part!

    This recipe combines so many of my favorites and I love that you used sour cream instead of something heavier. I can’t wait to try this!!!

    PS – I have been silently reading and loving your blog for a while now and have to say, your pictures are AMAZING and I love hearing what you have to say. Keep it up! 🙂

  12. Skillful Cook Logo

    Some of the best, most delicious food is decidedly un-photogenic. And who cares, because if it’s delicious, that’s the only thing that REALLY matters. 🙂 This sounds great – it’s really unusual, but I think I would still give it a try!

  13. Skillful Cook Logo

    YES. I don;t care how it looks, I can totally get down on a polenta bowl. In fact we made one the other night with grilled chicken and veggies with avocado. Also eaten on the couch in front of the TV (watching one of our friends duke it out on Chopped!)

    I’m curious/nosy: what are some of your favorite cooking shows to watch???

    1. Skillful Cook Logo

      Well, I love to watch Food Network shows but we don’t have cable. But if I get the chance, I like The Neely’s, Giada, and Ellie Krieger, to name a few. 🙂 Also love Diners Drive Ins and Dives. Ohhh man.

  14. Skillful Cook Logo

    Looks like deliciousness! And that sitting in front of the couch with a big bowl of this sounds like just the speed that is needed right now.

  15. Skillful Cook Logo

    I’m right there with you on the peace and balance thing. I haven’t been so good about balancing my sleep and work life, and I had a major wake-up call (or lack thereof) this morning when it was cloudy and raining. Normally the sun streams in through the window and turns our bedroom into a sauna, which immediately wakes me up, but without any sunshine today, my body told me it desperately wanted sleep and didn’t wake itself up until almost noon. Noon! And I’m a morning person!

    And now I’ve been on the couch in a comfy cozy sweatshirt all day taking it easy, and a big bowl of comfort food is exactly what my trying-not-to-get-sick-from-lack-of-sleep body needs. If only I wasn’t allergic to mushrooms — the pepper and polenta part sounds so good!

  16. Skillful Cook Logo

    Well I guess I am a weirdo too, because this heap of wobbly green mush is totally calling to me! I love all the flavors, and the creamy softness of it all looks like pure comfort to me. A warm bowl of this is just what the doctor ordered when life gets crazy 😉

  17. Skillful Cook Logo

    It’s almost refreshing to see a blogger post food that may not look the prettiest but tastes so amazing that it doesn’t matter. For what it’s worth the photos came out great. And I love eating in front of the TV when I’m exhausted. Like you said, it can slow life down. Hang in there! 🙂

  18. Skillful Cook Logo

    Weird food can be the best! I’m so glad you shared this because it sounds absolutely delicious! What a great combo of flavors! Hope you are having a restful and relaxing weekend – life can be so exhausting!

  19. Skillful Cook Logo

    This looks great!

    Does anyone have suggestions to replace the Poblano peppers? You can’t get them in the UK without paying “import” prices.

    1. Skillful Cook Logo

      What other kinds of peppers do you have? I think lots of types of peppers could work, if you still roasted them to get that deep roasty flavor. 🙂

      1. Skillful Cook Logo

        In terms of fresh, I can get sweet red peppers, regular bell peppers (red yellow green) and big long romano peppers. There’s also tinned/jarred jalapenos.

        I’ll probably roast some bell peppers!