There’s something incredibly comforting about a warm bowl of polenta topped with rich, earthy mushrooms and a cheesy finish. This Creamy Parmesan Mushroom Polenta Recipe hits all those cozy notes while feeling fancy enough to serve guests. It’s creamy, flavorful, and surprisingly simple to whip up on a weeknight.

A white pot with two handles is filled with thick, bright yellow polenta. The polenta has a coarse texture and is being stirred with a wooden spoon that has a long handle resting inside the pot. The pot sits on a white marbled surface. The light shows the texture of the soft, creamy polenta inside the pot photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Parmesan Mushroom Polenta Recipe
Top Tip
How to Serve Creamy Parmesan Mushroom Polenta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Parmesan Mushroom Polenta Recipe

Why You'll Love This Recipe

I first made this dish when I wanted to try something new with mushrooms beyond the usual sautés. The creamy polenta base just makes the whole thing feel indulgent without being complicated. Plus, it’s a one-bowl wonder once plated, making cleanup a breeze while still impressing everyone.

Velvety texture: The polenta is cooked low and slow, resulting in a creamy, luscious base that’s anything but gritty.
Umami-packed mushrooms: Sautéing them until golden with garlic and thyme brings out their deep, savory flavor.
Simple ingredients: You probably have everything on hand or can find it easily, making this a quick go-to meal.
Comfort food with flair: It’s both soothing for a cozy night and impressive enough to serve for guests without stress.

Ingredients & Why They Work

The magic in this Creamy Parmesan Mushroom Polenta Recipe comes down to simple, quality ingredients working in harmony. Each one is important to get that perfect balance of comfort and flavor.

Flat lay of a small mound of yellow cornmeal, a small white bowl filled with golden chicken broth, a few tablespoons of butter in a white dish, a small white bowl holding finely grated Parmesan cheese, a small white bowl containing rich heavy cream, two whole brown eggs with clean shells, two tablespoons of glossy olive oil in a white bowl, a cluster of fresh mixed mushrooms including cremini, shiitake, and oyster varieties sliced, two cloves of unpeeled garlic, a small pile of fresh thyme leaves, a small bunch of bright green chopped parsley, all arranged symmetrically and naturally on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken or vegetable broth: Using broth instead of water adds depth and warmth to the polenta’s base—vegetable broth works great for a vegetarian version.
Yellow cornmeal: Medium or coarse ground polenta gives a pleasant texture; avoid fine cornmeal or instant if you want that authentic creamy bite.
Salt: Enhances all the flavors, especially in the polenta itself.
Butter: Adds richness and a silky mouthfeel both in polenta and for sautéing mushrooms.
Parmesan cheese: Freshly grated Parmesan melts beautifully and brings a nutty, savory note—it really makes the dish sing.
Heavy cream (or milk): Creates that luscious creamy texture; cream is best but milk works if you want to lighten it up.
Freshly ground black pepper: Adds just the right hint of spice to brighten the dish.
Olive oil: Helps sauté mushrooms evenly with a subtle fruity undertone.
Mixed mushrooms: Using a variety like cremini, shiitake, and oyster gives great texture and flavor complexity.
Garlic: Brings aromatic warmth that complements mushrooms perfectly.
Fresh thyme: Its earthy, lemony notes pair beautifully with mushrooms and creamy polenta.
Parsley: Optional, but fresh parsley adds a lovely color and a pop of fresh flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Parmesan Mushroom Polenta Recipe is how flexible it is. You can easily switch up the mushrooms or adjust the creaminess to your liking. I love to play around with herbs depending on the season, too.

Variation: I once added sautéed spinach and caramelized onions for an extra veggie punch, which made the dish even heartier and gave it a sweet contrast to the mushrooms.
Dietary modifications: Using vegetable broth and substituting heavy cream with full-fat coconut milk keeps it vegan-friendly and just as creamy.
Seasonal twists: Switch thyme for rosemary or sage in fall to warm it up with different herbal notes.

Step-by-Step: How I Make Creamy Parmesan Mushroom Polenta Recipe

A white shallow bowl holds two main layers: the bottom layer is bright yellow creamy polenta with a soft, slightly grainy texture, spread flat with a slight dip in the center; on top is a mix of golden brown sautéed sliced mushrooms and wilted dark green spinach leaves scattered unevenly across the polenta, sprinkled with thin shavings of white cheese. A silver fork with a wooden handle lifts a scoop of the dish from the right side, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil and Stir Your Polenta

Start by bringing your broth and salt to a boil—this is where the flavor foundation gets laid. Slowly whisk in the cornmeal while stirring constantly to prevent lumps. Then reduce the heat and let it simmer gently, stirring often for about 20 minutes until the mixture thickens to a velvety consistency. Patience is key here; rushing leads to gritty polenta, and nobody wants that.

Step 2: Stir in Butter, Cheese, and Cream

After the polenta has thickened, remove it from heat and stir in the butter, freshly grated Parmesan, and cream. This is where the magic happens—these ingredients make the polenta incredibly creamy and flavorful. Season with freshly ground black pepper to taste, and keep the pot warm on low so it’s ready when your mushrooms are done.

Step 3: Sauté Your Mushrooms to Perfection

Heat olive oil and butter in a large skillet over medium-high heat. Add your mixed, sliced mushrooms in a single layer (don’t crowd them; cook in batches if needed) and sauté until golden brown and caramelized, about 6 to 8 minutes. This browning step is crucial for that deep umami flavor. Then toss in minced garlic and fresh thyme leaves, cooking for another minute until fragrant. Season with salt and pepper, and stir in chopped parsley if you’re using it.

Step 4: Plate and Serve

Spoon the creamy polenta into bowls, then generously top with those golden garlicky mushrooms. Don’t be shy with an extra sprinkle of Parmesan on top—it’s the best kind of finish. Serve immediately while warm.

Top Tip

From my many attempts, I’ve learned a few key tricks to getting this Creamy Parmesan Mushroom Polenta Recipe just right—small things that make a big difference.

Slow Stirring: Stir your polenta slowly and often during cooking to avoid lumps and keep it smooth and silky.
Fresh Parmesan: Always grate your own Parmesan—it melts better and doesn’t give the grainy texture that pre-grated cheeses sometimes do.
Mushroom Browning: Don’t overcrowd the pan. Let mushrooms get that gorgeous sear, then stir; this adds amazing flavor and texture.
Adjust Creaminess: If your polenta gets too thick as it cools, add a splash of broth or cream when reheating to bring it back to that dreamy consistency.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Mushroom Polenta - Serving Suggestion

Garnishes

I typically add a few fresh parsley leaves on top for color and freshness. Sometimes I add a drizzle of good-quality olive oil or even a sprinkle of red chili flakes if I’m feeling a bit adventurous. A tiny pat of butter on top can also create a beautiful glossy finish.

Side Dishes

This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or Brussels sprouts also complement the earthy mushrooms and creamy polenta perfectly.

Creative Ways to Present

For special occasions, I like to serve the polenta on warm plates with the mushrooms spooned artfully on top. Sometimes, I bake individual portions in ramekins with a sprinkle of Parmesan crusted under the broiler for a crispy finish—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover polenta thickens as it cools, so I store it in an airtight container in the fridge. The mushrooms go into a separate container to keep their texture intact and to avoid them getting soggy.

Freezing

While I’ve frozen polenta before with success, it can change texture slightly. If you plan to freeze, freeze the polenta and mushrooms separately in airtight containers or freezer bags. Thaw overnight in the fridge for best results.

Reheating

I reheat leftover polenta gently on the stovetop with a splash of broth or milk, stirring until creamy again. Mushrooms warm up quickly in a skillet or microwave. Combining them last minute keeps both components tasty and fresh.

Frequently Asked Questions:

Can I use instant polenta instead of regular cornmeal?

Absolutely! Instant polenta works well if you’re short on time. Just follow the package instructions for cooking times but use broth instead of water for better flavor. The texture might be a tad different but still delicious.

How do I prevent the polenta from becoming grainy?

The key is slow cooking and frequent stirring. Add the cornmeal gradually to boiling broth and stir constantly to avoid lumps. Lowering the heat and cooking slowly helps soften the grains and creates a silky texture. Using freshly grated Parmesan also helps the creamy consistency.

Can I make this recipe vegan?

Yes! Use vegetable broth, substitute butter with a plant-based alternative, and swap Parmesan cheese for a vegan cheese or nutritional yeast. Replace heavy cream with coconut cream or a creamy plant-based milk to keep things rich.

What mushrooms work best in this recipe?

A mix of cremini, shiitake, and oyster mushrooms provides great flavor and texture. Each type brings unique earthy notes. Feel free to experiment with what’s fresh and available. Just be sure to sauté them until golden for the best taste.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe has become one of my absolute favorites for both casual dinners and special occasions. It feels like a hug on a plate—rich, comforting, and packed with flavor. Give it a try; I promise it’ll find a cozy spot in your recipe rotation just like it did in mine.