I’m so excited to share this Creamy Parmesan Mushroom Polenta Recipe with you! It’s one of those dishes that feels both luxurious and comforting at the same time—perfect for a cozy night in. The creamy texture of the polenta paired with the earthy, garlicky mushrooms makes it a standout meal that’s surprisingly easy to pull together.

Whether you need a soul-satisfying dinner after a long day or want a crowd-pleaser for your next gathering, this recipe really delivers. Plus, it’s versatile enough to suit lots of occasions and can be dressed up or down, which is exactly why I reach for it again and again.

Ingredients You’ll Need

All these ingredients blend so harmoniously to create a rich, flavorful dish that’s creamy without being overwhelming. When shopping, try to pick fresh mushrooms and good quality Parmesan for that extra depth of flavor.

Chicken broth (or vegetable broth, low sodium): Using broth instead of water adds more depth to the polenta’s flavor.
Yellow cornmeal (polenta): Look for fine or medium grind for the creamiest texture.
Salt: Essential for seasoning; adjust based on broth’s saltiness.
Butter: Adds richness and helps create that luscious mouthfeel.
Grated Parmesan cheese: Freshly grated makes all the difference—grated right before adding for best flavor.
Heavy cream (or milk): Heavy cream gives ultra creaminess; milk works as a lighter option.
Freshly ground black pepper: Freshly ground brings bright spice notes to balance richness.
Olive oil: For sautéing mushrooms and adding a subtle fruity flavor.
Mixed mushrooms (cremini, shiitake, oyster, etc., sliced): A mix provides a wonderful variety of textures and earthy flavors.
Garlic (minced): Fresh garlic is a must for that aromatic punch.
Fresh thyme leaves: Adds an herby brightness that complements mushrooms perfectly.
Chopped parsley (optional): A fresh garnish that adds color and a light herbal note.

Variations

I like to tweak this Creamy Parmesan Mushroom Polenta Recipe depending on what I have on hand or the season. Don’t hesitate to make it your own—some variations can truly elevate the dish in unique ways.

Variation: Switching out the mixed mushrooms for wild mushrooms when they’re in season adds an incredible earthiness that’s hard to beat.
Dairy-Free Version: I’ve replaced the butter and cream with coconut milk and a bit of olive oil for a vegan-friendly creamy finish.
Cheese Swap: Sometimes I toss in a little Pecorino Romano instead of Parmesan for a sharper, tangier bite.
Spicy Kick: Adding a pinch of red pepper flakes to the mushrooms gives a lovely background heat that wakes up the flavors.

How to Make Creamy Parmesan Mushroom Polenta Recipe

Step 1: Bring the Broth to a Gentle Boil

Start by heating your chicken or vegetable broth in a medium saucepan until it’s just at a gentle boil. Keep it on low heat so it stays hot while you gradually add the cornmeal. This will help your polenta cook evenly without clumping—one of the secrets to getting that ultra smooth texture!

Step 2: Slowly Add Cornmeal While Stirring

Pour the cornmeal in slowly, stirring constantly with a wooden spoon or whisk. This slow addition combined with steady stirring prevents lumps from forming. Patience here pays off—give it at least 5-7 minutes, stirring often, until the mixture thickens nicely.

Step 3: Stir in Butter, Parmesan, and Cream

Turn off your heat and quickly stir in the butter and Parmesan until melted and combined. Then, add the cream (or milk) for that dreamy, velvety consistency. Give it a final taste here and adjust salt and pepper as needed. Trust me, this is where the magic happens!

Step 4: Sauté the Mushrooms with Garlic and Herbs

While your polenta is cooking, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and let them brown without overcrowding the pan—this maximizes flavor. Stir in the minced garlic and fresh thyme, cooking until fragrant, about 2 minutes. Don’t forget to season with salt and pepper to balance the earthiness.

Step 5: Plate and Finish with Fresh Parsley

Ladle a generous portion of polenta onto your plate, top with the sautéed mushrooms, and sprinkle chopped parsley over everything. The parsley adds a fresh, vibrant finish that brightens the whole dish. Serve immediately while warm and enjoy every comforting spoonful.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

The image shows a group of fresh ingredients arranged on a white marbled surface. At the top left, there are several whole brown mushrooms with textured caps and thick white stems. To the right of the mushrooms, there is a white bowl filled with yellowish-green olive oil. Below the mushrooms and olive oil, there is a small square white dish holding six cubes of pale yellow butter. On the left, a white bowl is full of fine yellow cornmeal. In the center, fresh green thyme sprigs lie next to the butter and mushrooms. Below the cornmeal, there is a white bowl of thick white cream or sour cream. To the right of the cream, a small white bowl contains coarse white salt. Next to the salt, a bowl is filled with grated white cheese with a soft texture. At the bottom center, a whole bulb of garlic with white and papery skin is shown. To the right of the garlic, there is a small white bowl filled with ground black pepper. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish my Creamy Parmesan Mushroom Polenta Recipe with a sprinkle of fresh parsley and an extra shave of Parmesan on top. Sometimes, I add a drizzle of good quality olive oil or a few cracked black peppercorns for that little extra punch.

Side Dishes

This dish pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. I also love adding a protein like roast chicken or sautéed shrimp to round out the meal.

Creative Ways to Present

For special occasions, I’ve served the creamy polenta in individual ramekins topped with mushrooms and a sprig of thyme. It makes a beautiful presentation that feels both rustic and elegant. You can even drizzle truffle oil for a luxe touch if you’re feeling fancy!

Make Ahead and Storage

Storing Leftovers

Leftover creamy polenta and mushroom mixture keep well in an airtight container in the fridge for up to 3 days. I like to store them separately if I can to keep textures fresh, especially if I plan on reheating.

Freezing

I’ve had good success freezing the polenta alone in portions. When reheated gently, it still holds that creamy texture well. Mushrooms don’t freeze as nicely, so I avoid freezing them mixed in.

Reheating

Reheat your leftover Creamy Parmesan Mushroom Polenta Recipe over low heat, stirring frequently. Add a splash of broth or cream to bring back creaminess if it’s thickened too much. Reheat mushrooms gently in a separate pan to avoid them getting rubbery.

FAQs

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegan?

Absolutely! Swap the butter and heavy cream for plant-based alternatives like vegan butter and coconut or oat milk. Use nutritional yeast instead of Parmesan to mimic that cheesy flavor. Also, make sure your broth is vegetable-based and low sodium for best taste.
What type of mushrooms work best for this recipe?

I love using a mix of cremini, shiitake, and oyster mushrooms for varied textures and flavors. However, any mushrooms you like or have on hand will work well. Just be sure to slice them evenly so they cook uniformly.
Can I use instant polenta for a quicker version?

Yes, instant polenta cuts down cooking time significantly. Just follow package instructions, then stir in butter, Parmesan, and cream as in the recipe. Keep in mind, it won’t be quite as creamy as slow-cooked polenta but still delicious.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe holds a special place in my kitchen because it’s both simple and indulgent. It’s the kind of dish I love making when I want something comforting but with a bit of elegance. I hope you enjoy making it as much as I do—you might find it becoming your go-to for chilly nights or whenever you crave that creamy, hearty goodness.