Creamy Polenta with Mushrooms

Name: Creamy Polenta with Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable or chicken stock; 1 cup milk; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups mixed mushrooms (button, shiitake, cremini), sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme (or 1 teaspoon dried); Salt and pepper to taste

Highlighted under: Hearty Cooking

I love making Creamy Polenta with Mushrooms as it offers a comforting yet sophisticated dish that's perfect for any occasion. The creamy texture of the polenta combined with the earthy flavor of the mushrooms creates a cozy atmosphere at the dinner table. I always find that the simplicity of the ingredients allows them to shine, making for a satisfying meal. This dish also holds a special place in my heart because it connects me to my Italian roots, bringing back memories of family gatherings and shared meals. It’s such a delightful way to enjoy a classic dish!

Created by

Nerissa Caldwell

Last updated on 2026-01-07T12:37:36.195Z

When I first attempted to make Creamy Polenta with Mushrooms, my goal was to recreate a dish I had at a charming bistro in Florence. The polenta was velvety, and the mushrooms brought a depth of flavor that was simply unforgettable. After several trials, I learned that to achieve that rich creaminess, it's essential to whisk the polenta continuously while gradually adding the stock to avoid lumps.

During my cooking journey, I discovered that using a mix of wild mushrooms enhances the dish remarkably. The variety of textures and flavors creates a more complex profile, making each bite a delightful surprise. This small detail can elevate the dish from ordinary to extraordinary!

Why You'll Love This Recipe
Silky, creamy polenta that pairs perfectly with sautéed mushrooms
Rich, earthy flavors that create a comforting meal
Easy to make, yet impressive enough for entertaining

The Art of Polenta

Polenta is all about patience and technique to achieve that perfect creamy consistency. Stirring continuously while cooking ensures that the cornmeal doesn't clump and allows the starches to release properly. If you notice it becoming too thick, simply add a splash more stock or milk to maintain that silky texture. After about 15 minutes on low heat, the polenta should be glossy and pull away from the sides of the pan, indicating it's cooked through.

An important ingredient in creamy polenta is the cheese, which adds depth and flavor. While Parmesan is traditional, consider using Pecorino Romano for a sharper taste or even nutritional yeast for a vegan twist. The key is to add it gradually and taste along the way, adjusting salt as needed since cheese can be salty.

Mushroom Selection and Preparation

Choosing the right mushrooms is essential for adding depth to your dish. A blend of button, shiitake, and cremini mushrooms provides a lovely variety of textures and flavors. Ensure to slice them evenly for uniform cooking, and pat them dry before sautéing to achieve that desired browning. If using dried mushrooms, rehydrate them in warm water for about 30 minutes before slicing and cooking.

Garlic should be added and sautéed briefly to avoid burning, which can impart a bitter flavor. I recommend having your mushrooms prepped and ready to go, as they cook quickly. You want them golden and tender, which typically takes around 8-10 minutes on medium heat; don’t overcrowd the pan to ensure they sauté rather than steam.

Serving Suggestions

To elevate your Creamy Polenta with Mushrooms, consider adding a drizzle of high-quality truffle oil before serving. This adds a luxurious note that pairs beautifully with the earthiness of the mushrooms. For a bit of freshness, tossing in some arugula or wilted spinach just before serving creates a wonderful color contrast and a health boost.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a little stock or milk to restore creaminess. Alternatively, you can make polenta cakes by cooling the polenta in a dish, slicing it when set, and pan-frying it until crispy for a delightful variation.

Ingredients

Gather the following ingredients before you start cooking:

For the Polenta:

1 cup cornmeal
4 cups vegetable or chicken stock
1 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Mushroom Topping:

2 cups mixed mushrooms (button, shiitake, cremini), sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried)
Salt and pepper to taste

Instructions

Follow these steps to create your Creamy Polenta with Mushrooms:

Prepare the Polenta

In a medium saucepan, bring the vegetable stock to a boil over medium heat. Slowly whisk in the cornmeal, reducing the heat to low. Stir continuously for about 15 minutes until the mixture is thick and creamy. Add milk, Parmesan cheese, salt, and pepper, mixing until fully incorporated.

Cook the Mushrooms

In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced mushrooms and thyme. Cook until the mushrooms are browned and tender, about 8-10 minutes. Season with salt and pepper.

Combine and Serve

Spoon the creamy polenta onto plates and top with the sautéed mushrooms. Garnish with extra thyme or Parmesan if desired. Serve warm and enjoy!

Pro Tips

For a richer flavor, try adding a splash of white wine to the mushrooms while they cook. Additionally, using homemade stock enhances the taste of the polenta immensely.

Variations and Additions

Feel free to experiment with different herbs in the mushroom topping. Fresh rosemary or parsley can also complement the dish nicely. For a spicy kick, try adding red pepper flakes to the mushrooms as they cook, which can enhance the earthy flavors beautifully.

For a heartier meal, consider adding cooked proteins such as sautéed chicken or roasted shrimp over the polenta. This not only boosts the nutritional value but also creates a satisfying one-dish meal that’s perfect for impressing guests or enjoying on a cozy night in.

Make-Ahead Tips

If you plan on making this dish in advance, the polenta can be prepared and stored in the refrigerator for up to three days. Just remember that it will solidify as it cools. When you're ready to serve, reheat and stir in some additional liquid to regain its creamy texture.

The mushroom topping is best made fresh for maximum flavor, but you can sauté the mushrooms a few hours ahead of time. Simply reheat gently over low heat before serving to warm through while avoiding overcooking.

Questions About Recipes

→ Can I use instant polenta instead of traditional cornmeal?

Yes, instant polenta can be used and will cook much faster. Just follow the package instructions for water-to-polenta ratios.

→ What other toppings can I use with polenta?

You can top polenta with various ingredients like roasted vegetables, marinara sauce, or even a fried egg for a hearty breakfast.

→ How do I store leftover polenta?

Leftover polenta can be stored in an airtight container in the fridge for up to 3 days. It can be reheated with a splash of milk to restore creaminess.

→ Can I make polenta in advance?

Yes, you can prepare the polenta in advance and reheat it when needed. Just remember to keep it covered and add some liquid to reach the desired consistency.