If you’re looking for a dinner that’s both comforting and fancy enough to impress, I’ve got just the thing for you — this Creamy Parmesan Mushroom Polenta Recipe is an absolute game-changer. It’s luscious, silky, and bursting with savory mushroom goodness. Believe me, once you try this, you’ll find yourself craving it on rainy nights or whenever you want a cozy kitchen hug!
Why You’ll Love This Recipe
- Unbelievably Creamy Texture: The combination of butter, heavy cream, and Parmesan makes this polenta ultra smooth and silky — it’s a bit like a warm, cheesy cloud on your plate.
- Mushroom Medley Magic: Using a mix of mushrooms adds depth and umami, creating a rich topping that pairs perfectly with the mild polenta.
- Easy Yet Elegant: Don’t let the fancy feel fool you — this recipe is super straightforward and great for weeknights or entertaining guests.
- Flexible & Customizable: You can swap ingredients or jazz it up with your favorite herbs and cheeses for your own spin.
Ingredients You’ll Need
For a dish this creamy and satisfying, choosing fresh, quality ingredients really makes a difference. I always recommend fresh mushrooms from your local market and a good Parmesan cheese — it adds that nutty, salty pop that lifts the whole dish.
- Chicken broth (or vegetable broth): Using broth instead of water gives the polenta a rich base, but you can keep it vegetarian by choosing vegetable broth.
- Yellow cornmeal (polenta): Look for medium-ground cornmeal for the best creamy texture without lumps.
- Salt: Seasoning early helps build flavor.
- Butter: Adds indulgence and smoothness both in the polenta and mushroom sauté.
- Grated Parmesan cheese: Freshly grated is key for that authentic sharp, savory bite.
- Heavy cream (or milk): This boosts creaminess — I love heavy cream for richness, but milk works if you want a lighter dish.
- Freshly ground black pepper: Adds just the right amount of spice and aroma.
- Olive oil: Perfect for sautéing mushrooms and infusing flavor.
- Mixed mushrooms (cremini, shiitake, oyster, etc.): A combination gives you great texture and depth of flavor.
- Garlic: Fresh and minced, garlic brings a fantastic aromatic lift.
- Fresh thyme leaves: Adds an herby earthiness that pairs beautifully with mushrooms.
- Chopped parsley (optional): For a fresh, peppery finish and a splash of color.
Variations
This Creamy Parmesan Mushroom Polenta Recipe is a wonderful canvas for your personal touch. I love tweaking it depending on the season or what’s available in my fridge — and you should totally do the same!
- Mushroom Variety Swap: Once, I tried shiitake and porcini for a more intense umami experience, and the flavor blew my mind — definitely give that a shot if you want something richer.
- Dairy-Free Option: I’ve made this using coconut cream and nutritional yeast instead of heavy cream and Parmesan, and while it’s a different flavor, it still gave me that creamy, indulgent feel.
- Herb Twist: Adding fresh rosemary or sage along with thyme can add an unexpected layer of aroma that’s especially cozy in fall.
- Spicy Kick: Sometimes I sprinkle red pepper flakes into the mushrooms for a subtle heat that wakes up the dish.
How to Make Creamy Parmesan Mushroom Polenta Recipe
Step 1: Start the Polenta the Right Way
Begin by bringing your broth and salt to a rolling boil in a medium saucepan. Slowly pour in the cornmeal while whisking constantly — this is the trick to avoiding those pesky lumps! Once combined, turn the heat down to low. This is where patience pays off: let it cook for about 20 minutes, stirring often. You’ll see it thicken and become smooth and creamy. Keep stirring so it doesn’t stick to the bottom!
Step 2: Get That Perfect Creamy Finish
After the polenta has thickened, stir in your butter, Parmesan, and heavy cream. This is where the dish really comes together into something luxurious. Taste and adjust with pepper. Keep it warm on low heat while you prepare the mushrooms.
Step 3: Sauté the Mushrooms With Love
In a large skillet, warm the olive oil and butter over medium-high heat. Toss in your sliced mushrooms and let them cook undisturbed for a couple minutes before stirring — this helps them get golden and caramelized. After 6 to 8 minutes, add the minced garlic, thyme, salt, and pepper. Cook one more minute until fragrant. Toss in parsley if you like, then remove from heat.
Step 4: Plate and Enjoy!
Spoon a generous serving of warm, creamy polenta into bowls and top with a mountain of those garlicky, pan-seared mushrooms. I always add an extra sprinkle of Parmesan for good measure — because, why not?
Pro Tips for Making Creamy Parmesan Mushroom Polenta Recipe
- Constant Stirring Is Key: When you add cornmeal to the boiling broth, whisk actively to prevent lumps and sticking — I learned this the hard way once, and it totally made the difference in the final texture.
- Use Quality Parmesan: Freshly grated Parm gives you that sharp, nutty flavor you just can’t get from pre-grated store brands.
- Don’t Overcrowd Your Mushrooms: Sauté them in batches if needed, so they brown nicely instead of steaming.
- Warm the Broth First: Starting with warm broth shortens cook time and helps the polenta cook evenly.
How to Serve Creamy Parmesan Mushroom Polenta Recipe
Garnishes
I love topping this dish with a little fresh parsley for color and brightness. Sometimes I sprinkle extra Parmesan or drizzle a touch of truffle oil to elevate those earthy mushroom flavors even more.
Side Dishes
This polenta is pretty filling on its own, but I often serve it alongside a crisp green salad or some roasted veggies like Brussels sprouts or asparagus. If I’m making it for guests, a simple seared chicken breast or grilled steak pairs beautifully to round out the meal.
Creative Ways to Present
For a special occasion, I like to spread the creamy polenta out in a shallow baking dish, scatter the mushrooms on top, and then broil it briefly to get a golden crust. It feels like a fancy cheesy casserole and always impresses! You can even spoon it into small ramekins for individual servings — it’s such a charming presentation.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover polenta and mushrooms into an airtight container and keep it in the fridge for up to 3 days. The polenta firms up in the fridge, so it’s perfect for reheating or even slicing into wedges for a quick sauté the next day.
Freezing
I’ve frozen this dish once or twice when I made extra, and it freezes well for up to 2 months. Just spread the polenta flat in a freezer-safe container and freeze mushrooms separately. That way, you can defrost portions as needed without compromising texture.
Reheating
Reheat gently on the stove over low heat with a splash of cream or broth to loosen the polenta back up. For the mushrooms, toss them briefly in a pan until warmed through. Microwaving works too if you’re in a hurry, but stirring halfway through helps keep that perfect creamy consistency.
FAQs
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Can I make this Creamy Parmesan Mushroom Polenta Recipe vegan?
Definitely! Swap the chicken broth for vegetable broth, substitute butter and heavy cream with plant-based alternatives like vegan butter and coconut cream, and replace Parmesan with nutritional yeast or a vegan cheese. The texture won’t be quite the same but will still be creamy and delicious.
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How do I prevent lumps in my polenta?
The key is to whisk or stir constantly when you first add the cornmeal to the boiling broth. Adding it slowly rather than dumping it all at once helps too. Also, using medium-ground cornmeal helps achieve a smooth texture more easily.
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Can I prepare the polenta ahead of time?
Yes! You can make polenta a day ahead and refrigerate it. When reheating, add a little bit of broth or cream and stir gently over low heat until creamy again. Just be aware it firms up in the fridge, so it’s easier to manage if reheated slowly.
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What mushrooms work best in this recipe?
I love a mix of cremini, shiitake, and oyster mushrooms for this. The variety creates a nice combination of textures and earthy flavors. But feel free to use what’s fresh and available — even button mushrooms will work in a pinch.
Final Thoughts
I absolutely love how this Creamy Parmesan Mushroom Polenta Recipe brings so much warmth and flavor with surprisingly simple ingredients. When I first tried it, I couldn’t believe how luxurious it felt for such an easy dish. Trust me, once you make it a few times, you’ll be that friend everyone calls when they want dinner inspiration. So go ahead, grab those mushrooms, and make this beautiful comfort food your own — you’ll be so glad you did!
Print
Creamy Parmesan Mushroom Polenta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Parmesan polenta with sautéed mushrooms is a comforting and flavorful dish perfect for a cozy meal. The rich, cheesy polenta pairs beautifully with a medley of garlicky, thyme-infused mushrooms, creating a satisfying vegetarian entrée or side. Made with simple ingredients and cooked on the stovetop, this recipe offers a deliciously smooth texture and earthy mushroom topping.
Ingredients
For the Polenta:
- 4 cups chicken broth (or vegetable broth, low sodium)
- 1 cup yellow cornmeal (polenta)
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (or milk)
- Freshly ground black pepper (to taste)
For the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
- 2 tablespoons chopped parsley (optional)
Instructions
- Prepare the Polenta: In a medium saucepan, bring 4 cups of broth and 1 teaspoon of salt to a boil. Slowly whisk in 1 cup cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook the mixture for 20 minutes, stirring frequently, until thick and creamy.
- Enrich the Polenta: Stir in 2 tablespoons of butter, ½ cup grated Parmesan cheese, ½ cup heavy cream, and season with freshly ground black pepper to taste. Keep the polenta warm over low heat while preparing the mushrooms.
- Sauté the Mushrooms: In a large skillet over medium-high heat, heat 2 tablespoons olive oil and 1 tablespoon butter. Add the sliced mushrooms and sauté for 6 to 8 minutes until they are golden and tender.
- Add Flavorings to Mushrooms: Add the minced garlic, fresh thyme leaves, salt, and pepper to the skillet. Cook for an additional 1 minute, stirring to combine the flavors. Stir in chopped parsley if desired.
- Serve: Spoon the creamy polenta into serving bowls and top with the garlicky mushrooms. Optionally, add an extra sprinkle of Parmesan cheese before serving for enhanced richness.
Notes
- You can substitute chicken broth with vegetable broth to make the dish vegetarian-friendly.
- Using low sodium broth helps control the salt content in the dish.
- Heavy cream can be replaced with milk for a lighter version.
- Make sure to stir polenta often while cooking to avoid lumps and ensure creaminess.
- Feel free to mix different mushroom varieties to add depth of flavor and texture.
- The dish can be garnished with fresh parsley or additional Parmesan for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
