Creamy Mushroom Polenta is the kind of dish that feels both comforting and elegant, perfect for slow evenings and cozy meals. With its smooth, velvety texture and rich, earthy flavors, it brings warmth to the table while remaining simple and deeply satisfying. This is comfort food with a refined touch.
Polenta forms the heart of the dish. When cooked slowly and stirred gently, it transforms into a creamy base that is soft, rich, and inviting. Butter and cheese add depth and silkiness, turning humble cornmeal into something luxurious. The key is patience, allowing the polenta to fully absorb the liquid and develop its signature smooth texture.
The mushrooms are where the dish truly shines. Sautéed until golden and fragrant, they bring a savory, umami rich contrast to the mild polenta. A mix of mushrooms adds layers of flavor, from earthy to slightly sweet. Garlic, herbs, and a splash of cream or stock enhance their richness without overpowering their natural character.
Together, the creamy polenta and savory mushrooms create a beautifully balanced plate. Each spoonful offers comfort and depth, making it ideal as a main course or a hearty side. It pairs wonderfully with roasted vegetables, a crisp green salad, or even a glass of wine for a relaxed yet special meal. Creamy Mushroom Polenta pairs perfectly with a fresh green salad with lemon, adding lightness and crunch that balance its rich, earthy flavors.
Creamy Mushroom Polenta is also highly adaptable. It can easily be made vegetarian or vegan, depending on the fats and liquids you choose. Leftovers reheat well, and the flavors often deepen after resting, making it a practical choice for meal planning.
Whether served for a quiet dinner at home or as part of a larger spread, Creamy Mushroom Polenta delivers warmth, richness, and timeless appeal. It is a reminder that simple ingredients, treated with care, can create something truly memorable.
Ingredients
- 1 cup polenta coarse
- 4 cups water or vegetable broth for extra flavor
- 1 cup parmesan cheese grated
- 2 tablespoons butter
- 1 pound mushrooms sliced, such as cremini or button mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic minced
- to taste salt
- to taste black pepper
- 1 teaspoon fresh thyme leaves optional
Instructions
- In a large saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.
- Stir in the parmesan cheese and butter into the polenta until melted and well combined. Season with salt and pepper to taste.
- Meanwhile, in a skillet, heat the olive oil over medium heat. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes.
- Add the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant. If using, stir in the fresh thyme leaves.
- Serve the creamy polenta topped with sautéed mushrooms. Enjoy!
Nutrition
Yum! This is my new favorite dish! Just a hint: try it with some crispy bacon bits on top!
Not really for me. The texture was weird and the mushrooms taste funny, I think I prefer spaghetti.
I get that! Mushrooms can be a hit or miss for people. Maybe try adding different veggies next time? 🤔
It was okay, but I think the polenta could’ve used more flavor. I didn’t have thyme, though.
I didn’t get it to thicken. My polenta turned out like soup! What’s the secret??
Maybe you added the polenta too fast? It needs time to absorb the liquid, or else it’s just a mess!
I struggled with that too! Make sure to whisk continuously when adding the polenta. It helps a lot!
This meal was absolutely delightful! So creamy! I loved the mushrooms on top.