Creamy Polenta with Mushrooms

Name: Creamy Polenta with Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups vegetable or chicken stock; 1/2 teaspoon salt; 2 tablespoons unsalted butter; 1/4 cup grated Parmesan cheese (optional); 2 tablespoons olive oil; 1 pound mixed mushrooms (cremini, shiitake, and oyster work well); 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Inspired Kitchen

I absolutely adore creamy polenta, and I've perfected this recipe over time to create a dish that is indulgently smooth and richly flavorful. With the addition of sautéed mushrooms, this dish becomes a hearty meal perfect for chilly evenings. The secret lies in using homemade stock, which elevates the polenta's profile, making it creamy without being overly heavy. I love serving it on its own or paired with roasted vegetables for a satisfying experience.

Created by

Vanessa Whitlock

Last updated on 2026-01-07T15:01:34.772Z

When I first tried making polenta, I found the process a bit intimidating, but I soon realized how wonderfully easy it is to whip up this comforting dish. My favorite method is to gradually add the cornmeal to simmering stock while whisking continuously; this ensures a smooth texture without lumps. By using a mix of different mushrooms, I enhance the flavor profile, creating a satisfying umami experience that pairs beautifully with the creamy base.

One of the best parts of this recipe is that you can customize it endlessly. I often toss in seasonal herbs or even a sprinkle of cheese for added richness. Cooking the mushrooms until they're golden and slightly crispy gives the polenta a delightful contrast in both texture and flavor. It’s a dish that impresses guests while being incredibly simple to prepare!

        Why You Will Love This Recipe
        Lusciously creamy texture that comforts the soul
Earthy mushrooms add depth and flavor to every bite
Quick to prepare, making it perfect for weeknight dinners

      

Choosing the Right Mushrooms

Selecting the right types of mushrooms can significantly enhance the flavor profile of your Creamy Polenta with Mushrooms. I recommend a mix of cremini, shiitake, and oyster mushrooms for a balance of earthiness and texture. Cremini adds a robust flavor, shiitake brings a smoky depth, and oyster mushrooms provide a delicate, slightly sweet note. If you're exploring substitutes, button mushrooms are a more affordable option, though they may lack the rich flavor of more exotic varieties.

When sautéing the mushrooms, ensure your skillet is hot enough to allow them to brown properly without steaming. This browning process develops a deeper flavor and adds a nice textural contrast to the creamy polenta. Cook them until they turn a golden brown color, about 8-10 minutes, stirring occasionally to avoid burning.

If you find your mushrooms are too watery, consider increasing the heat slightly. High heat helps evaporate moisture quickly, allowing the mushrooms to sear rather than stew. This way, you won't dilute the overall dish's flavors and textures.

Perfecting the Polenta

For the creamiest polenta, the stock you use is essential. Homemade vegetable or chicken stock is ideal because it adds more depth than store-bought versions. If you’re short on time, look for a low-sodium option to control the seasoning throughout the dish. Gradually whisking in the cornmeal is vital; this prevents lumps and ensures a smooth consistency. If lumps form despite your efforts, using an immersion blender can help smooth it out without transferring to a blender.

Cooking polenta on low heat is crucial once it thickens. Let it gently simmer, covered, stirring occasionally to prevent it from sticking to the bottom. If you notice any sticking or it appears to be drying out, add a splash of additional stock or water to keep it creamy and manageable. Remember, the longer you let it sit on low heat, the creamier the texture will become, so be patient!

Incorporating butter and cheese at the end not only enriches the flavor but also enhances the creamy texture. If you’re looking for dietary swaps, consider using olive oil or a non-dairy butter alternative and nutritional yeast instead of Parmesan. This way, you can still achieve a deliciously creamy result without compromising on taste.

Ingredients

For the Polenta

1 cup cornmeal
4 cups vegetable or chicken stock
1/2 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (optional)

For the Mushrooms

2 tablespoons olive oil
1 pound mixed mushrooms (cremini, shiitake, and oyster work well)
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Polenta

In a large pot, bring the stock and salt to a simmer. Gradually whisk in the cornmeal, ensuring there are no lumps. Continue to whisk until the polenta thickens, about 5 minutes. Reduce the heat to low, cover, and let it cook for another 10-15 minutes, stirring occasionally. Stir in the butter and cheese until melted and creamy.

Sauté the Mushrooms

While the polenta cooks, heat the olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic and season with salt and pepper. Cook for another 2-3 minutes until the garlic is fragrant.

Combine and Serve

Once the polenta is creamy and cooked, serve it in bowls topped with the sautéed mushrooms and a sprinkle of fresh parsley. Enjoy warm!

Pro Tips

For a richer flavor, try adding some sautéed onions and a splash of white wine to the mushrooms before serving. It elevates the dish beautifully.

Serving Suggestions

Creamy Polenta with Mushrooms can be served in various ways. I love serving it as a standalone dish, perhaps garnished with a drizzle of high-quality olive oil or a sprinkle of freshly grated cheese. Alternatively, it pairs wonderfully with roasted vegetables like Brussels sprouts or butternut squash, which add a nice sweetness that complements the umami of the mushrooms.

For a heartier meal, consider adding sautéed greens, such as kale or spinach, on top of the polenta. This not only boosts the nutritional profile but also creates a beautiful presentation with vibrant colors and contrasting textures. A fried or poached egg on top can also add creaminess and protein for a more fulfilling dish.

If you want to get creative, think about adding some fresh herbs or spices to elevate the dish further. A sprinkle of thyme, rosemary, or even chili flakes can enhance the earthiness of the mushrooms while providing warmth and aroma that invites people to dig in.

Make-Ahead and Storage Tips

One of the great things about this dish is that you can prepare components in advance. The polenta can be made and stored in the refrigerator for up to three days. To reheat, simply add a splash of water or stock to reintroduce moisture as you warm it on the stove over low heat, stirring until creamy again. This method allows you to enjoy hearty polenta any night of the week without cooking from scratch each time.

Sautéed mushrooms can also be made ahead and stored in an airtight container in the fridge for 2-3 days. Just reheat them in a skillet before serving. If you're planning to freeze the mushrooms, be aware that they may lose some texture upon thawing. However, they’re still great for adding to soups or stews later since they’ll impart flavor without needing to be perfectly fresh.

To maintain the integrity of both components, store them separately until you’re ready to serve, ensuring that the polenta stays creamy while the mushrooms retain their texture. This also works well for scaling up the recipe for larger gatherings, as you can double the quantities of each ingredient and prepare them simultaneously.

Questions About Recipes

→ Can I make polenta ahead of time?

Yes, you can prepare polenta in advance and reheat it with a little extra stock or water to loosen it up.

→ What can I substitute for Parmesan cheese?

Nutritional yeast or a non-dairy cheese can be used as a substitute for Parmesan if you prefer a dairy-free option.

→ How do I store leftovers?

Store leftover polenta in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.

→ Can I use quick-cooking polenta?

Absolutely! Quick-cooking polenta will save you time, but the texture may be slightly different from traditional polenta.