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 broth; 1/2 cup heavy cream; Salt, to taste; 2 tablespoons butter; 1/2 cup grated Parmesan cheese (optional); 2 cups mushrooms (any variety, sliced); 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon thyme (fresh or dried); Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Comfort Cooking

I love making Creamy Polenta with Mushrooms, as it's an irresistible comfort food that warms the soul. The smooth, creamy texture of the polenta, combined with the earthy flavor of sautéed mushrooms, creates a delightful dish that's perfect for any occasion. I enjoy serving it as a side dish or even as a main course, topped with some fresh herbs or grated cheese. The best part is how simple it is to whip up—a true culinary triumph with minimal effort!

Created by

Isla Weatherford

Last updated on 2026-01-08T14:33:34.708Z

When I first attempted Creamy Polenta with Mushrooms, I was amazed at how the textures melded into something heavenly. The key to achieving perfect polenta is to keep stirring while gradually adding the cornmeal to avoid lumps. I also add a bit of cream at the end to make it extra creamy.

One of my favorite tips is to use a mix of wild and regular mushrooms for a deeper flavor profile. Each time I make this dish, I get lost in the aroma of the sautéed mushrooms mingling with the polenta; it truly makes the kitchen feel like home.

        Why You'll Love This Recipe
        Silky smooth polenta that's comfort in a bowl
Earthy mushrooms that elevate the dish
Quick and easy to prepare for any occasion

      

Choosing the Right Cornmeal

For the best texture in your creamy polenta, opt for quality cornmeal. Coarse cornmeal works well for a rustic feel, while medium ground cornmeal provides a smoother consistency. If you can find it, try using stone-ground cornmeal, which retains more flavor and nutrients. My personal favorite is medium yellow cornmeal, as it yields the ideal balance between smoothness and a touch of graininess.

Alternatively, if you're gluten-free, ensure that your cornmeal is certified gluten-free, as some brands can cross-contaminate during processing. Remember, the grain's coarseness affects cooking time—coarser cornmeal may require additional liquid and longer cooking time to achieve that creamy, dreamy consistency.

Perfecting the Mushroom Topping

The type of mushrooms you choose can significantly impact the flavor of your dish. Varieties like shiitake, cremini, or oyster mushrooms bring robust earthiness that pairs perfectly with polenta. When cooking, make sure the mushrooms are well-spaced in the skillet; overcrowding can lead to steaming instead of browning. Aim for golden edges and a slight crispiness, which should take about 5-7 minutes on medium heat.

For extra depth, consider deglazing the skillet with a splash of white wine after adding the thyme and garlic. Scrape up any brown bits that develop on the bottom of the pan; this adds a layer of flavor that elevates the dish. If you want a vegetarian twist, you can also incorporate sautéed spinach or kale along with the mushrooms.

Ingredients

Gather the following ingredients before starting:

For the Polenta

1 cup cornmeal
4 cups water or broth
1/2 cup heavy cream
Salt, to taste
2 tablespoons butter
1/2 cup grated Parmesan cheese (optional)

For the Mushroom Topping

2 cups mushrooms (any variety, sliced)
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon thyme (fresh or dried)
Salt and pepper, to taste
Fresh parsley, for garnish

Ensure you have all ingredients measured and ready to go.

Instructions

Follow these steps to create your creamy polenta:

Prepare the Polenta

In a large pot, bring the water or broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 20 minutes, stirring frequently, until the polenta thickens. Stir in cream, butter, and Parmesan cheese (if using) until smooth and creamy.

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown, about 5-7 minutes. Stir in the garlic and thyme, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.

Serve

Spoon the creamy polenta into bowls, top with the sautéed mushrooms, and garnish with fresh parsley. Enjoy your dish warm!

Enjoy this delicious dish on its own or as a delightful side!

Pro Tips

For an added kick, sprinkle some red pepper flakes over the mushrooms or serve with a drizzle of truffle oil.

Make-Ahead Tips

Creamy polenta can be made ahead of time, making it a convenient option for meal prep. After cooking, allow it to cool slightly, then spread it in a greased baking dish. Cover and refrigerate for up to three days. When you're ready to serve, reheat the polenta in a pot over low heat, adding a splash of water or broth to return it to that velvety consistency you love.

If you're planning to freeze the polenta, let it cool completely before portioning it into airtight containers. It can be frozen for up to a month. To reheat, thaw in the refrigerator overnight, then gently reheat in a saucepan with additional liquid, stirring to smooth out any lumps.

Serving Suggestions

Creamy polenta serves beautifully as a base for various toppings. In addition to mushrooms, try grilled vegetables, braised meats, or a rich tomato sauce for a heartier meal. Adding a soft poached egg on top can also transform it into a satisfying brunch dish.

For a touch of brightness, drizzle your creamy polenta with a balsamic reduction or a sprinkle of lemon zest before serving. A handful of arugula or fresh greens can add a fresh note and balance the richness of the dish, making it both flavorful and visually appealing.

Questions About Recipes

→ Can I use instant polenta instead?

Yes, instant polenta cooks much faster. Just follow the package instructions for the best results.

→ What type of mushrooms works best?

A mix of shiitake, cremini, and button mushrooms enhance the flavor and texture.

→ Can I make this dish vegan?

Absolutely! Substitute heavy cream with coconut cream or a non-dairy alternative, and omit the cheese.

→ How do I store leftovers?

Cool the polenta and mushroom topping separately, then store them in airtight containers in the fridge for up to 3 days.