Creamy Polenta with Mushrooms

Name: Creamy Polenta with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable stock; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups mixed mushrooms, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Modern Comfort Food Collection

I absolutely love making creamy polenta with mushrooms because it strikes the perfect balance between comfort and elegance. The velvety texture of the polenta pairs beautifully with the earthy flavors of sautéed mushrooms. This dish is not only quick to prepare but also offers a warm, satisfying meal that feels gourmet without being complicated. Whether as a main dish or a side, it’s incredibly versatile and always a hit at the dinner table. I can't wait for you to try this delicious recipe!

Created by

Elspeth Murray

Last updated on 2026-01-08T14:29:34.732Z

When I first made creamy polenta with mushrooms, I was surprised at how easy it was to create such a luxurious dish. The key is to use good quality stock for the polenta, which enhances the flavor significantly. I also tried different types of mushrooms, and I found that a combination of shiitake and cremini gives a wonderful depth and richness to the dish.

One tip I learned is to let the polenta sit for a few minutes after cooking—this allows it to thicken further, leading to that perfect creamy consistency. Every time I prepare this recipe, it brings comfort and smiles to my family.

Why You'll Love This Recipe
Rich, creamy texture that's irresistibly comforting
Earthy mushrooms add depth and flavor
Quick and easy, perfect for weeknight dinners

Mastering the Polenta

To achieve the perfect creamy polenta, it's crucial to maintain a low heat once the cornmeal is added to the boiling vegetable stock. This gentle cooking allows the grains to absorb moisture and soften without clumping. Stirring continuously for about 15 minutes will prevent sticking and ensure a smooth consistency. Look for the polenta to thicken significantly, resembling a cake batter, before adding in the heavy cream and Parmesan cheese for that rich finish.

For variations, consider substituting the vegetable stock with chicken broth for a deeper flavor. If you're looking to cut down on dairy, you might replace the heavy cream with a splash of nut milk or a vegan cream alternative, though the texture will be slightly different. Remember to adjust the seasoning, as these alternatives can be less salty than traditional dairy products.

Flavoring the Mushroom Sauce

Selecting the right mushrooms is key. A mix of shiitake, cremini, and oyster mushrooms not only offers diverse textures but also enhances the umami flavor in your dish. If you're in a pinch, button mushrooms can be substituted, though they may lack the depth that a mix provides. Clean your mushrooms gently with a damp cloth to avoid waterlogging them; excess water can lead to a soggy sauce.

Cooking the mushrooms until they've released all their moisture is essential for flavor concentration. Aim for a golden brown appearance, which usually takes about 8 minutes. If your mushrooms seem to be steaming instead of browning, increase the heat slightly and give them some space in the pan to encourage caramelization. This develops that beautiful rich taste that pairs wonderfully with the creamy polenta.

Ingredients

Gather the following ingredients:

For the Polenta

1 cup cornmeal
4 cups vegetable stock
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Mushroom Sauce

2 cups mixed mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

These ingredients will make your creamy polenta delightful!

Instructions

Follow these steps to make your creamy polenta with mushrooms:

Cook the Polenta

In a large saucepan, bring vegetable stock to a boil. Gradually whisk in the cornmeal, reducing heat to low. Stir continuously for about 15 minutes until thickened. Stir in heavy cream, Parmesan cheese, salt, and pepper. Remove from heat and let it sit.

Prepare the Mushroom Sauce

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and thyme, cooking for about 8 minutes until mushrooms are browned and tender. Season with salt and pepper.

Combine and Serve

Serve the creamy polenta in bowls, topped with the sautéed mushrooms. Drizzle with a little extra olive oil and garnish with fresh herbs if desired.

Enjoy your delicious meal!

Pro Tips

For extra flavor, consider adding a splash of white wine to the mushroom sauce while cooking.

Serving Suggestions

Creamy polenta with mushrooms is incredibly versatile. For a heartier meal, serve it with grilled chicken or sautéed greens for added nutrition. You can also top it with a poached egg for a delightful brunch option. Drizzling with a balsamic reduction adds a sophisticated finish that complements the dish beautifully.

If you're preparing this dish for guests, consider serving in individual portions topped with fresh herbs like parsley or chives to elevate the presentation. A sprinkle of extra Parmesan cheese on top just before serving also adds an appealing touch. Pair it with a light salad or roasted vegetables for a well-rounded meal.

Make-Ahead Tips

This creamy polenta can be made ahead of time and stored in the refrigerator. After preparing the polenta, allow it to cool slightly, then transfer it to an airtight container. It will keep well for up to three days. To reheat, add a splash of vegetable stock or water to loosen the texture, and warm it gently on the stove over low heat while stirring until it becomes creamy again.

The mushroom sauce can also be prepared ahead of time and stored in the fridge. Simply reheat in a skillet over low heat, adding a bit of olive oil to prevent sticking. This not only saves time during prep but also allows the flavors to meld beautifully. Just make sure to store them separately; combining them too early can lead to an unappealing texture for the polenta.

Questions About Recipes

→ Can I use instant polenta instead of traditional cornmeal?

Yes, instant polenta cooks much faster and will give you a similar creamy texture.

→ What other vegetables can I add?

You can add spinach, kale, or even roasted vegetables to enhance the dish.

→ Can this dish be made vegan?

Absolutely! Substitute heavy cream with coconut milk and skip the cheese or use a vegan alternative.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of stock or water.