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 of polenta; 4 cups of vegetable broth; 1 cup of milk; 1/2 cup of grated Parmesan cheese; Salt and pepper to taste; 2 cups of sliced mushrooms (such as cremini or button); 2 tablespoons of olive oil; 2 cloves of garlic, minced; 1 teaspoon of fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Balanced Inspiration

I love making creamy polenta with mushrooms because it’s a dish that soothes the soul and warms the heart. The combination of buttery polenta and earthy mushrooms creates a comfort food that’s perfect no matter the season. My family and I enjoy it as a side dish for grilled meats or as a hearty vegetarian main. With just a few simple ingredients, I find the process incredibly satisfying, especially when the polenta comes together into that velvety texture that everyone loves.

Created by

Jacqueline Moore

Last updated on 2026-01-08T11:33:35.160Z

When I first attempted creamy polenta, I was amazed at how simple it is to make from scratch. I used a combination of vegetable broth and milk to achieve that rich flavor. By stirring continuously and adding Parmesan towards the end, the polenta became luxuriously creamy, which is just how I prefer it.

One specific tip I’ve discovered is to sauté the mushrooms separately to bring out their full umami flavor before mixing them into the polenta. It’s that extra step that takes this dish from good to fantastic. Trust me, the results will leave everyone at the table asking for seconds!

        Why You'll Love This Recipe
        Creamy polenta that provides a perfect canvas for flavors
Umami-rich mushrooms that add depth and nutrition
Easy to customize with different herbs and cheeses

      

Understanding Polenta

Polenta is simply ground cornmeal, and it plays a unique role in this dish by providing a creamy texture that acts as a neutral backdrop for the savory mushrooms. When prepared correctly, polenta offers a comforting satisfaction that's reminiscent of grits but with its distinct corn flavor. The key is to whisk it continuously during cooking to prevent lumps and to achieve that desired creamy consistency. A good rule of thumb is to cook it until it pulls slightly away from the sides of the pot and becomes thick enough to hold a spoon upright.

The choice of broth can enhance the flavor profile of your polenta significantly. While vegetable broth is an excellent option for a light and herbaceous flavor, using chicken broth can impart a deeper, richer taste. For a more intense flavor, consider simmering dried mushrooms in your broth prior to adding the polenta. This not only boosts the umami factor but also marries the flavors of the polenta and mushroom topping seamlessly.

Mushroom Selection and Preparation

The type of mushrooms you choose can greatly impact the overall flavor of your creamy polenta. Cremini mushrooms, with their meaty texture, provide a robust flavor that enhances the dish, while button mushrooms offer a milder taste. If you're feeling adventurous, you could also experiment with shiitake or oyster mushrooms for a different interplay of flavors and textures. Just be sure to clean them gently with a damp cloth rather than rinsing, as mushrooms absorb water and this can affect their final sauté.

When cooking the mushrooms, remember to give them space in the skillet. Overcrowding will cause them to steam instead of sauté, preventing the beautiful golden-brown color that indicates the depth of flavor has developed. Sautéing them in batches may seem tedious, but it ensures each mushroom reaches that perfect caramelization, bringing out their natural sweetness and earthy notes.

Ingredients

Gather the following ingredients to make creamy polenta with mushrooms:

For the Polenta

1 cup of polenta
4 cups of vegetable broth
1 cup of milk
1/2 cup of grated Parmesan cheese
Salt and pepper to taste

For the Mushroom Topping

2 cups of sliced mushrooms (such as cremini or button)
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of fresh thyme, chopped
Salt and pepper to taste

Once you have all ingredients, you’re ready to start cooking!

Instructions

Follow these steps to create this delightful dish:

Prepare the Mushrooms

In a skillet over medium heat, heat olive oil. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until they start to brown. Add minced garlic and thyme, and cook for another minute. Set aside.

Cook the Polenta

In a large pot, bring vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously for about 20 minutes, until thickened and creamy. Add the milk and Parmesan, stirring until fully incorporated.

Combine and Serve

Fold the sautéed mushrooms into the creamy polenta, adjusting seasoning as needed. Serve hot, garnished with additional herbs if desired.

Enjoy this creamy, comforting dish as a main or a side!

Pro Tips

For an extra kick, try adding a splash of white wine to the mushrooms while sautéing. It enhances the flavor profile significantly.

Storage and Reheating

If you have leftovers, creamy polenta can be stored in an airtight container in the refrigerator for up to three days. When reheating, be prepared to add a splash of milk or broth to revive its creamy texture, as it will thicken upon resting. Heat it gently on the stovetop over low heat, stirring frequently to prevent sticking and ensure even heating.

For long-term storage, consider freezing the polenta in portion-sized containers. This makes it easy to pull out and use later for quick meals. Just remember that the texture may alter slightly after freezing, so stirring in some additional liquid while reheating can help restore its luscious consistency.

Flavor Variations

Feel free to experiment with different herbs and cheese to customize your creamy polenta. Fresh herbs like rosemary or sage can add a wonderful aromatic touch, while smoked cheeses can impart a delightful depth of flavor. For a spicy kick, incorporating a pinch of red pepper flakes into the mushroom topping can elevate the dish significantly without overpowering its fundamental comfort.

You might also consider adding additional vegetables to your mushroom topping. Spinach or kale can be tossed in towards the end of the mushroom cooking phase for a nutritional boost and added color. This not only makes the dish more visually appealing but also rounds it out nutritionally—turning an already hearty meal into a powerhouse of flavor and health.

Questions About Recipes

→ Can I use cornmeal instead of polenta?

While cornmeal can be used, polenta is specifically milled for creaming, resulting in a better texture.

→ How can I store leftovers?

Store the cooked polenta in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk for creaminess.

→ What other toppings can I use?

Feel free to experiment with different mushrooms, sautéed greens, or even roasted vegetables for varied flavors.

→ Can this dish be made vegan?

Absolutely! Substitute the milk with a plant-based alternative and omit the cheese or use a vegan cheese instead.