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Creamy Parmesan Polenta with Mushrooms Recipe

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4 from 33 reviews

This creamy Parmesan polenta with sautéed mushrooms is a comforting and flavorful dish perfect for a hearty meal. The polenta is cooked slowly in broth until thick and creamy, enriched with butter, Parmesan cheese, and cream. Topped with garlicky sautéed mushrooms and fresh herbs, it delivers a rich, earthy taste with a smooth, velvety texture.

Ingredients

For the Polenta:

  • 4 cups chicken broth (or vegetable broth, low sodium)
  • 1 cup yellow cornmeal (polenta)
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream (or milk)
  • Freshly ground black pepper (to taste)

For the Mushrooms:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound mixed mushrooms (cremini, shiitake, oyster, etc., sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper (to taste)
  • 2 tablespoons chopped parsley (optional)

Instructions

  1. Prepare the Polenta: In a medium saucepan, bring 4 cups of broth and 1 teaspoon of salt to a boil. Slowly whisk in 1 cup of cornmeal, stirring constantly to avoid lumps. Reduce heat to low and cook for 20 minutes, stirring frequently until the mixture is thick and creamy.
  2. Enrich the Polenta: Stir in 2 tablespoons of butter, ½ cup of grated Parmesan cheese, ½ cup of heavy cream, and freshly ground black pepper to taste. Keep the polenta warm over low heat while you prepare the mushrooms.
  3. Sauté the Mushrooms: Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Add 1 pound of sliced mixed mushrooms and sauté for 6 to 8 minutes until golden and browned, stirring occasionally.
  4. Add Aromatics: Stir in 2 cloves of minced garlic, 1 teaspoon of fresh thyme leaves, salt, and pepper to taste. Cook for 1 more minute until fragrant.
  5. Finish and Serve: If using, stir in 2 tablespoons of chopped parsley. Spoon the creamy polenta into bowls and top with the garlicky mushrooms. Optionally, sprinkle extra Parmesan cheese on top before serving.

Notes

  • Use medium or coarse ground cornmeal for better texture; instant polenta can be substituted using package instructions.
  • Chicken broth adds deeper flavor, while vegetable broth keeps the dish vegetarian friendly.
  • Always use freshly grated Parmesan cheese for the best melt and texture; pre-grated can be grainy.
  • Use a variety of mushrooms like cremini, shiitake, and oyster for a rich flavor. Avoid overcrowding the pan to ensure the mushrooms brown properly.
  • Polenta thickens as it cools but can be reheated by stirring in a splash of broth or milk and warming gently until smooth again.

Find it online: https://flavorspath.com/creamy-parmesan-polenta-with-mushrooms-recipe/