Dinner for 4

Poblano Mushrooms with Polenta

Name: Poblano Mushrooms with Polenta
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 poblano peppers; 3/4 cup light sour cream; 1/4 cup water; 2 tbsp oil; 1 tsp minced garlic; 1/2 tsp salt; 1/2 cup sliced green onions; 1 cup cornmeal; 1/2 tsp salt; 2 tbsp salted butter; 16 oz sliced mushrooms; 1 tsp minced garlic; 1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)

$10.19for 460 minServes 4

Roasted poblanos blend with sour cream while mushrooms cook over creamy cornmeal polenta.

Photo: pinchofyum.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Poblano and other fresh chiles, 2$0.60 each typical	2	$1.20Typical price
	Sour cream, 6.5 oz$0.14/oz typical	6.5 oz	$0.89Typical price
	Garlic, a little$0.75 each typical	a little	$0.05Typical price
	Green onions, 0.5$1.19 each typical	0.5	$0.59Typical price
	Cornmeal, 5 oz$0.08/oz typical	5 oz	$0.40Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Mushrooms, 16 oz$0.40/oz typical	16 oz	$6.40Typical price
Total for the servings shown		$10.19

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Vegetarian Gluten-free Budget Family Dinners

Typical price

$2.55 per serving$10.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 poblano peppers
3/4 cup light sour cream
1/4 cup water
2 tbsp oil
1 tsp minced garlic
1/2 tsp salt
1/2 cup sliced green onions
1 cup cornmeal
1/2 tsp salt
2 tbsp salted butter
16 oz sliced mushrooms
1 tsp minced garlic
1 scant tablespoon cornstarch dissolved in 2 tablespoons cold water (optional)

Steps

Heat the oven to 450 F, place the poblanos on a baking sheet, and roast for 20 minutes, turning once.
Cool the poblanos, remove the stems and seeds, and blend them with the sour cream, water, garlic, and salt.
Bring 3 cups of water and the second salt amount to a boil in a medium saucepan.
Whisk in the cornmeal, reduce the heat to low, and cook for 20 minutes, stirring often.
Melt the butter in a large skillet over medium-high heat, then cook the mushrooms and garlic for 8 minutes.
Pour the poblano sauce over the mushrooms and simmer for 5 minutes.
Spoon the mushrooms and sauce over the polenta.