There’s something so comforting about a warm, velvety bowl of this Creamy Parmesan Mushroom Polenta Recipe. The rich, cheesy polenta paired with earthy, garlicky mushrooms makes for a dish that’s both simple and downright satisfying—I promise it’s one of those recipes you’ll keep coming back to.

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’ve made this Creamy Parmesan Mushroom Polenta Recipe on chilly nights when I want cozy comfort food that feels a bit fancy but is still ridiculously easy. It’s the kind of meal you can prep in under 40 minutes but tastes like you slaved over it all day.

Comforting Creaminess: The polenta cooks to a luscious, creamy texture, enriched with butter, cream, and Parmesan that melts into pure decadence.
Mushroom Flavor Explosion: Sautéed mushrooms with garlic and thyme add an earthy, savory punch that balances perfectly with the cheesy base.
Quick and Easy: From broth to bowl in about 35 minutes—ideal for weeknight dinners or an easy weekend treat.
Flexible Ingredients: You can swap broths, use different mushrooms, or adjust creaminess to your liking.

Ingredients & Why They Work

The magic of this Creamy Parmesan Mushroom Polenta Recipe lies in simple, quality ingredients that come together beautifully. Each component plays a role, from the broth that infuses delicate savory notes to the Parmesan adding that nutty richness.

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 gives the polenta real depth; vegetable broth keeps it vegetarian friendly.
Yellow cornmeal (polenta): Medium or coarse ground is best for a pleasant texture—instant polenta works but check timing.
Salt: Essential for seasoning the polenta properly since cornmeal on its own is pretty bland.
Butter: Adds silkiness to the polenta and richness to the mushrooms when cooking.
Parmesan cheese: Freshly grated Parmesan melts creamy and adds that signature umami punch you want.
Heavy cream or milk: Makes the polenta extra creamy and indulgent—cream is my go-to for luxury.
Freshly ground black pepper: Just a touch adds a bit of warmth and balance.
Mixed mushrooms (cremini, shiitake, oyster): Using a variety adds complexity and texture in the mushrooms.
Garlic: Minced and sautéed briefly for fragrant, savory layers of flavor.
Fresh thyme leaves: Herbaceous and bright, thyme complements mushrooms perfectly.
Parsley (optional): For a fresh, slightly peppery garnish that lightens the richness.
Olive oil: Helps sear mushrooms evenly and adds a fruity note.

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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 the best parts about this Creamy Parmesan Mushroom Polenta Recipe is how easy it is to tweak based on your mood or what’s in the fridge. I like to customize it depending on the season or occasion, and you should totally make it your own.

Variation: Sometimes I swap mushrooms for sautéed spinach or roasted butternut squash cubes when I want a veggie twist. Adding a splash of white wine to the mushrooms adds a nice zing too.
Dairy-Free Version: Use vegetable broth, substitute butter with olive oil, replace cream with coconut milk, and skip Parmesan or use a vegan cheese alternative. It’s still deliciously creamy.
Spicy Kick: Throw in a pinch of red pepper flakes with the garlic for a little heat that livens things up.

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: Bring the Broth to a Boil and Whisk in Cornmeal

Start by heating 4 cups of your chosen broth and 1 teaspoon salt in a medium saucepan until it boils. Then, slowly sprinkle in 1 cup of cornmeal while whisking constantly to avoid lumps. This is the key moment — keep stirring so the mixture stays smooth and doesn’t clump. Once it’s all in, lower the heat to a gentle simmer.

Step 2: Let the Polenta Cook and Stir Often

Cook that polenta over low heat for about 20 minutes, stirring often. It thickens gradually and turns silky. Don’t skip stirring, or you might end up with a grainy batch. I like to keep a wooden spoon handy and stir gently but consistently — it makes all the difference for creamy texture.

Step 3: Stir in Butter, Parmesan, Cream & Pepper

When the polenta feels thick and luscious, stir in 2 tablespoons butter, ½ cup freshly grated Parmesan, ½ cup heavy cream, and some freshly ground black pepper. This is when it really transforms into that dreamy, rich dish we’re after. Keep it warm on low heat while you prepare the mushrooms.

Step 4: Sauté Mushrooms with Garlic, Thyme, and Seasoning

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add 1 pound of sliced mixed mushrooms—don’t overcrowd the pan! Let them brown for about 6 to 8 minutes. Then add 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, and season with salt and pepper. Cook another minute until fragrant, then stir in 2 tablespoons chopped parsley if you like.

Step 5: Assemble and Serve

Ladle the creamy polenta into bowls and top with the garlicky mushrooms. I always add an extra sprinkle of Parmesan on top because why not? It’s dinner ready in a flash and guaranteed to please.

Top Tip

After making this Creamy Parmesan Mushroom Polenta Recipe countless times, I’ve learned a few tricks that take it to the next level and save you some kitchen headaches.

Constant Stirring: I know it sounds tedious, but stirring the polenta often while it cooks prevents lumps and keeps the texture silky smooth.
Don’t Crowd the Mushrooms: If you pile too many mushrooms in the pan, they steam instead of brown. I do them in batches if needed to get that beautiful golden color.
Freshly Grated Parmesan: Always grate your Parmesan fresh. The pre-grated stuff doesn’t melt the same and can ruin the creamy finish.
Reheat Gently: Leftover polenta thickens, but adding a splash of broth or milk and warming slowly on the stove or microwave brings back that creamy goodness.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

creamy mushroom polenta - Serving Suggestion

Garnishes

For me, a little fresh chopped parsley adds a pop of color and freshness that cuts through the richness. Sometimes I like to add a few toasted pine nuts on top for a bit of crunch. If you’re feeling indulgent, a light drizzle of truffle oil over the mushrooms is heavenly.

Side Dishes

This polenta pairs wonderfully with a crisp green salad dressed with a lemon vinaigrette or some roasted seasonal vegetables—think carrots, Brussels sprouts, or asparagus. For a heartier meal, a simply roasted chicken breast or a seared steak complements the dish beautifully.

Creative Ways to Present

For special occasions, try spooning the creamy polenta into small ramekins and topping with mushroom ragout. Sprinkle with microgreens or edible flowers to wow your guests. You can also pipe the polenta onto a platter using a piping bag for an elegant look before adding the mushrooms on top.

Make Ahead and Storage

Storing Leftovers

I store leftover polenta and mushrooms separately in airtight containers in the fridge. This keeps the mushrooms from getting soggy. The polenta firms up but holds its flavor beautifully.

Freezing

I’ve frozen leftover polenta before with decent results. Freeze it in portions for easier thawing. When ready, thaw overnight in the fridge, then reheat gently on the stove with a splash of broth or cream to revive that nice creamy texture.

Reheating

My favorite method to reheat polenta is on the stovetop over low heat—with a little broth or milk stirred in—until warm and smooth again. Microwaving works too, just add a splash of liquid and stir every 30 seconds so it heats evenly.

Frequently Asked Questions:

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegetarian?

Yes! Simply use vegetable broth instead of chicken broth and omit butter if you prefer, or substitute it with olive oil. The mushrooms and Parmesan provide plenty of savory flavor, making it deliciously vegetarian.

What type of cornmeal should I use for the polenta?

Medium or coarse-ground yellow cornmeal works best for this recipe, as it gives the polenta a nice texture. Instant polenta can be used if you’re short on time—just adjust the cooking time according to the package instructions.

Can I prepare the mushrooms ahead of time?

Yes, you can sauté the mushrooms earlier in the day and refrigerate them separately. Reheat gently before serving. This helps save time on busy nights and keeps the mushrooms from making the polenta soggy.

How do I prevent lumps in my polenta?

Whisk the cornmeal into boiling broth slowly while stirring constantly. Keep the heat low and stir often during cooking. Using a whisk or wooden spoon helps break up lumps. Patience and consistent stirring are key for a creamy result.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe feels like a warm hug on a plate, whether it’s a quick weeknight meal or a special weekend dinner. I love how it elevates simple ingredients into something memorable, and I’m confident you’ll enjoy making it as much as eating it. Give it a try next time you want comfort food with a touch of elegance—you won’t regret it!