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 broth; 1 cup heavy cream; 2 tablespoons unsalted butter; Salt to taste; Freshly ground black pepper; 2 cups mixed mushrooms, sliced (like cremini, shiitake, or button mushrooms); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme; Salt and pepper to taste; Parmesan cheese for serving (optional)

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I absolutely love making creamy polenta, especially when it's topped with earthy mushrooms. This dish brings a comforting warmth that feels like a hug on a plate. The creamy texture of the polenta pairs beautifully with sautéed mushrooms, creating a rich and satisfying meal. I often enjoy it as a main dish or a side, and it never fails to impress. Plus, it's surprisingly simple to whip up, making it a go-to recipe in our home for cozy weeknight dinners.

Created by

Lottie Pennington

Last updated on 2026-01-07T11:49:34.954Z

One of my favorite things about preparing creamy polenta is how versatile it is. I can easily switch up the toppings depending on what I have on hand. For this version, I sautéed a mix of mushrooms with garlic and thyme, which added a depth of flavor that complemented the polenta perfectly. The key to getting that ultra-creamy texture lies in adding the right amount of liquid and stirring continuously as it cooks.

I remember the first time I made polenta; I was nervous it would turn out lumpy. However, using a whisk as I added the cornmeal gradually made all the difference. It’s a method I always recommend to keep the consistency smooth and creamy. Trust me, once you get the hang of it, you’ll be making polenta in no time!

        Why You'll Love This Recipe
        Rich, creamy texture that's incredibly comforting
Earthy flavors from the mushrooms that elevate every bite
Quick and easy to prepare, making it perfect for busy evenings

      

Understanding Polenta

Polenta is a versatile base that can vary in texture from creamy to firm depending on how much liquid is used and the cooking time. For a velvety consistency, ensure you whisk the cornmeal into boiling broth slowly to prevent clumping. After transforming the liquid into polenta, stirring continuously is crucial. The mixture should become thick enough to pull away from the sides of the pot, which takes about 15-20 minutes. Regular stirring not only ensures even cooking but also prevents scorching at the bottom.

The addition of heavy cream and butter at the end creates a luxurious mouthfeel and enriches the flavor profile. If you're looking for a lighter option, you can substitute half of the heavy cream with unsweetened almond milk or coconut milk for a dairy-free version. These alternatives bring a subtle nutty flavor that pairs well with the earthiness of mushrooms, making the dish still rich without the heaviness.

Choosing and Cooking Mushrooms

When selecting mushrooms, opt for a mix of varieties like cremini, shiitake, and button to add complexity to the flavor. Each type contributes its unique characteristics: cremini are meaty, shiitake offer umami depth, and button mushrooms lighten the dish. Make sure to clean them gently with a damp cloth instead of rinsing, as mushrooms absorb water, which can lead to sogginess during cooking.

Sauté the mushrooms until they develop a golden brown color rather than a dull gray. This browning process enhances their flavor through the Maillard reaction, which is essential for achieving a savory taste. If your mushrooms release too much moisture while cooking, increase the heat slightly to allow excess liquid to evaporate, intensifying their flavor. Don't forget to add the minced garlic and thyme towards the end of the cooking process to prevent burning, ensuring that their aromatic qualities shine without becoming bitter.

Ingredients

Gather these simple ingredients to create delicious creamy polenta with mushrooms.

For Polenta

1 cup cornmeal
4 cups vegetable broth
1 cup heavy cream
2 tablespoons unsalted butter
Salt to taste
Freshly ground black pepper

For Mushroom Topping

2 cups mixed mushrooms, sliced (like cremini, shiitake, or button mushrooms)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Salt and pepper to taste
Parmesan cheese for serving (optional)

Make sure to check your pantry for any additional spices or toppings you might want to add!

Instructions

Follow these steps to create your creamy polenta with mushrooms.

Prepare the Polenta

In a large pot, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, reducing the heat to low immediately. Continue stirring until the mixture thickens, about 15-20 minutes. Stir in the heavy cream, butter, and season with salt and pepper.

Sauté the Mushrooms

In another skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until browned, about 5-7 minutes. Stir in the garlic and thyme, cooking for an additional 1-2 minutes. Season with salt and pepper.

Serve

Spoon the creamy polenta onto plates and top with the sautéed mushrooms. Add grated Parmesan cheese if desired.

Enjoy your meal while it's warm for the best flavor and texture!

Pro Tips

For extra flavor, consider adding a splash of white wine to the mushrooms while they sauté.

Storage and Make-Ahead Tips

Creamy polenta can be made ahead of time and stored in the fridge for up to three days. To reheat, simply add a splash of vegetable broth or water to loosen it up, as it tends to thicken when chilled. Heat over low on the stovetop, stirring frequently until warm and creamy again. For longer storage, consider freezing the polenta. Spread it in a flat layer in a container; it will keep for up to three months. Defrost in the refrigerator before reheating.

For the sautéed mushrooms, store the leftovers separately from the polenta to maintain their texture. They can be kept in an airtight container in the fridge for about four days. Reheat in a skillet over medium heat to revive their original flavor without overcooking. This way, you can assemble a quick meal in no time, making it an excellent option for meal prep.

Serving Suggestions and Variations

This polenta dish serves beautifully as a main course or as a hearty side. To elevate it further, consider garnishing with fresh herbs like parsley or a drizzle of truffle oil for an extra layer of flavor. You can also incorporate sautéed greens like spinach or kale for a pop of color and added nutrition. The balance of creamy polenta with the earthy mushrooms and the freshness of the greens creates a harmonious plate.

For those who enjoy spice, adding crushed red pepper flakes when sautéing the mushrooms can introduce a warm heat that complements the dish's flavors. Alternatively, experiment with different herbs such as rosemary or sage for a seasonal twist. If you want a richer topping, consider adding sautéed sausage or a poached egg to increase heartiness. These variations make the recipe flexible for your dietary preferences and seasonal ingredients.

Questions About Recipes

→ Can I use water instead of vegetable broth for the polenta?

Yes, you can use water, but the broth adds more flavor. Consider enhancing the water with a pinch of salt.

→ What other toppings can I use for the polenta?

Feel free to experiment! Sautéed greens, roasted vegetables, or even a homemade tomato sauce work wonderfully.

→ How can I store leftover polenta?

You can store leftover polenta in an airtight container in the fridge for up to three days. It can be reheated with a bit of added liquid to regain its creamy texture.

→ Is polenta gluten-free?

Yes, polenta is made from cornmeal, which is naturally gluten-free, making it a great option for those with gluten sensitivities.