Creamy Polenta with Mushrooms

Name: Creamy Polenta with Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups water or vegetable broth; 1/2 cup milk or cream; 1/2 cup grated Parmesan cheese; Salt to taste; 2 cups mushrooms, sliced (such as cremini or shiitake); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme or rosemary; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Warm Inspiration

I have always loved the comforting embrace of creamy polenta, especially when it's paired with earthy mushrooms. The way the polenta melts in your mouth, enriched by the savory depth of mushrooms, creates a dish that's not only simple but incredibly satisfying. Whether it's a weeknight dinner or a cozy gathering, this recipe brings warmth and familiarity to the table. The combination of textures and flavors left me craving more, and I’m excited to share this delicious experience with you.

Created by

Tamsyn Calder

Last updated on 2026-01-08T11:53:36.619Z

When I first experimented with polenta, I never realized just how versatile it could be. By boiling it gently and whisking continuously, you get that luxuriously creamy consistency that’s hard to resist. To elevate the dish, I sautéed a mix of mushrooms, infusing them with garlic and herbs, which beautifully complemented the mild flavor of the polenta.

After perfecting this dish, I discovered that adding a splash of cream after cooking gave it an extra silkiness. Next time I prepared it, I also mixed in some grated cheese, which melted perfectly into the warm polenta. This not only added flavor but also an irresistible finish to the dish!

        Why You'll Love This Recipe
        Creamy polenta that’s rich in flavor and texture
Earthy mushrooms adding depth and umami
Versatile enough for any occasion: impress friends or enjoy a cozy dinner for one

      

The Art of Polenta

Polenta is surprisingly versatile, and choosing the right cornmeal is key to achieving that perfect creamy texture. Look for medium or coarse cornmeal; fine cornmeal can result in a gummy mixture. When whisking, gradually adding the cornmeal to boiling liquid helps prevent clumping. Cooked correctly, polenta should have a smooth and creamy consistency, indicating it’s ready to incorporate the milk or cream and Parmesan for flavor richness.

Don't be tempted to skip the stirring—it's essential to develop a creamy texture and prevent any lumps. If it thickens too quickly, don't hesitate to add a splash more liquid. This dish is forgiving; just monitor and adjust the heat so it maintains a gentle simmer rather than a rolling boil, which can lead to an uneven texture.

Mushroom Magic

The type of mushrooms you choose can significantly influence the overall flavor of this dish. Cremini mushrooms provide a robust earthiness, while shiitake mushrooms introduce a delightful umami kick. For a more gourmet approach, try a mix of wild mushrooms for added complexity in taste and texture. Remember to clean mushrooms gently with a damp cloth instead of rinsing them with water, as they can become soggy and lose their texture.

When sautéing the mushrooms, aim for a golden-brown sear for maximum flavor. This means letting them cook undisturbed for the first few minutes before stirring, which allows the natural sugars to caramelize. Once they’re cooked through, keep them warm on low heat while you prepare the polenta, ensuring that all elements of the dish are served hot and fresh.

Serving and Storage Tips

Serve this creamy polenta with mushrooms immediately for the best experience. However, if you need to prepare ahead of time, polenta can be made earlier in the day. Just reheat gently with a splash of water or broth to restore creaminess before serving. The mushroom topping can also be made in advance; simply rewarm it in the skillet and freshen with a bit more olive oil or herbs.

For leftovers, store the polenta and mushrooms separately in airtight containers in the fridge for up to three days. Polenta can be reheated on the stove or in the microwave, but you may need to add liquid to regain its creamy texture. Alternatively, try chilling the leftover polenta in a pan, slicing it into squares, and pan-frying for a delicious second act to this dish!

Ingredients

For the Polenta

1 cup cornmeal
4 cups water or vegetable broth
1/2 cup milk or cream
1/2 cup grated Parmesan cheese
Salt to taste

For the Mushroom Topping

2 cups mushrooms, sliced (such as cremini or shiitake)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme or rosemary
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Prepare the Polenta

In a medium saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the cornmeal, reducing the heat. Stir continuously for about 20 minutes until the mixture thickens. Stir in the milk or cream, Parmesan, and salt to taste. Keep warm.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms, cooking for about 5 minutes until they are golden. Stir in the minced garlic and herbs, cooking for an additional 2 minutes. Season with salt and pepper.

Serve

Spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with chopped parsley and serve immediately.

Pro Tips

For added flavor, consider using vegetable broth in place of water when cooking polenta. You can also experiment with different types of mushrooms or add fresh greens for a nutrient boost.

Dietary Substitutions

For a dairy-free version, substitute the milk or cream with a non-dairy alternative like almond milk or coconut cream; just choose one that’s unsweetened to keep the savory notes intact. Nutritional yeast can replace Parmesan for a cheese-like flavor. If gluten is a concern, keep in mind that traditional cornmeal is gluten-free, making this dish a great option for gluten-sensitive diets.

If you're looking to enhance the nutritional profile, consider mixing in some cooked spinach or kale into the polenta for an added dose of greens. It blends well with the creamy texture and doesn’t overpower the dish's overall flavor.

Variations to Consider

Experimenting with different herbs can elevate the dishes in exciting ways. While thyme and rosemary work beautifully here, basil or sage can bring a fresh perspective. You might also consider finishing the dish with a drizzle of truffle oil for a luxurious touch that pairs beautifully with the earthiness of the mushrooms.

For a heartier option, you can top the polenta with sautéed greens or braised vegetables. This not only adds nutrition but also provides an appealing contrast to the creamy base. A poached egg on top can also add richness and extra protein for a delightful brunch or dinner.

Questions About Recipes

→ Can I make polenta ahead of time?

Yes, you can make polenta in advance. Store it in the refrigerator and reheat it with a bit of water or broth to regain its creamy texture.

→ What can I use instead of Parmesan cheese?

You can substitute Parmesan with any hard cheese, such as pecorino or even a dairy-free cheese if you prefer.

→ Are there alternative toppings for polenta?

Absolutely! You can use roasted vegetables, a ragù, or even a simple marinara sauce to top your polenta.

→ Is polenta gluten-free?

Yes, polenta is made from cornmeal and is naturally gluten-free, making it a safe option for those with gluten sensitivities.