There’s something irresistibly comforting about a warm bowl of polenta, especially when it’s loaded with earthy mushrooms and cheesy goodness. This Creamy Parmesan Mushroom Polenta Recipe combines silky, rich polenta with savory mushrooms, making it perfect for cozy dinners or impressing friends with a simple yet elegant dish.

A close-up view of a single round white pot filled with bright yellow creamy polenta. The polenta has a smooth but slightly grainy texture and fills most of the pot's inner space. Resting inside the pot is a wooden spoon with a light brown color, partially submerged and slightly stirring the polenta. The pot sits on a white marbled surface, and soft light creates gentle shadows around the pot's handles on each side. 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 honestly can’t get enough of this Creamy Parmesan Mushroom Polenta Recipe. The way the tender mushrooms soak up all the buttery, garlicky flavors while resting atop that velvety Parmesan-soaked polenta is pure magic. It’s straightforward enough for weeknights but feels fancy enough for guests.

Comfort Factor: Creamy, cheesy polenta paired with savory mushrooms offers a rich, satisfying bite that soothes the soul.
Simple Ingredients: It uses pantry staples like polenta and Parmesan but elevates them with fresh herbs and mushrooms.
Versatility: Perfect as a main dish or a side, plus easily adaptable for vegetarians or different mushroom blends.
Make-Ahead Friendly: You can prep the polenta in advance and gently reheat it without losing its creamy texture.

Ingredients & Why They Work

The beauty of this recipe lies in how simple ingredients come together to create layers of flavor and creaminess. Each element plays a distinct role, so investing in good-quality broth and fresh Parmesan really makes a difference.

Flat lay of a small mound of yellow cornmeal, a block of Parmesan cheese with a small pile of freshly grated Parmesan beside it, two whole brown eggs with clean shells, a handful of mixed fresh mushrooms including cremini, shiitake, and oyster varieties, two cloves of whole garlic, a few sprigs of fresh thyme, a small bunch of chopped parsley, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with creamy heavy cream, a small white ceramic bowl containing pale yellow butter, and a small white ceramic bowl of clear chicken broth, all arranged with perfect symmetry and natural colors, 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: This is your creamy base. Using a rich broth instead of just water adds depth; pick low sodium to control saltiness.
Yellow Cornmeal (Polenta): Medium or coarse ground creates a nice texture—avoid instant unless you want it super quick, but be mindful of instructions.
Butter: Adds silkiness and richness to the polenta and mushrooms alike.
Parmesan Cheese: Freshly grated is a must here—it melts beautifully and adds a savory, nutty finish.
Heavy Cream (or Milk): This is the secret to that luscious texture; cream amps the decadence, but milk works too if you want lighter.
Mixed Mushrooms: A combination of cremini, shiitake, and oyster mushrooms gives you a variety of textures and an umami punch.
Garlic and Fresh Thyme: These aromatics bring brightness and depth to the mushrooms without overpowering.
Olive Oil: Helps sauté the mushrooms with a slight fruity touch that's perfect alongside butter.
Fresh Parsley (Optional): A fresh herb sprinkle cuts through the richness and adds freshness.

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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

I like to get creative with this dish depending on the season or what’s in my pantry. The great thing about this Creamy Parmesan Mushroom Polenta Recipe is it’s a great base for almost any add-in or twist you want to try.

Variation: Sometimes I swap the mushrooms for wild mushrooms and add a splash of white wine during the sautéeing step for a little extra zing. It’s a game changer!
Dairy-Free Option: Use coconut cream or a plant-based cream substitute and skip the Parmesan or use a vegan cheese alternative.
Herb Experiment: Fresh rosemary or sage can be swapped in place of thyme for a different herbal note.
Spice It Up: If you like a little heat, a pinch of crushed red pepper flakes in the mushrooms adds a nice kick.

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

The dish shows a round, shallow white plate filled with a thick layer of bright yellow creamy polenta that covers the whole plate bottom. On top, there is a generous layer of sautéed brown mushroom slices mixed with dark green wilted spinach leaves spread evenly. Scattered on the mushrooms and spinach are thin, uneven white shavings of cheese. A silver fork with a wooden handle rests on the right edge of the plate with some polenta and mushrooms on its tines. The plate is set on a white marbled surface with part of a blue cloth partially visible near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Polenta to Perfection

Start by bringing the chicken or vegetable broth to a gentle boil with salt. Slowly whisk in your cornmeal—this part is key so you don’t end up with lumps. Lower the heat and let it cook, stirring frequently for about 20 minutes. This slow cooking really builds that creamy texture. I like to keep my spoon handy and stir every couple of minutes; it helps prevent sticking and keeps the polenta smooth.

Step 2: Stir in Butter, Parmesan & Cream

Once your polenta is thick and creamy, swirl in butter, freshly grated Parmesan, heavy cream, and a crack or two of black pepper. The cheese melts into the polenta creating a rich, cheesy base that’s oh-so-satisfying. I usually taste here and adjust with a bit more pepper or salt if needed.

Step 3: Sauté the Mushrooms with Garlic and Thyme

Heat olive oil and butter in a pan over medium-high heat, then add your sliced mushrooms. Don’t crowd the pan; this lets them brown beautifully rather than steam. I find cooking them for about 6 to 8 minutes until golden works best. Add minced garlic, fresh thyme, salt, and pepper in the last minute to release those fragrant aromas. Finish with a handful of chopped parsley for brightness if you have it.

Step 4: Serve and Enjoy

Scoop the creamy polenta into bowls and pile the garlicky mushrooms on top. I love adding an extra sprinkle of Parmesan for good measure—because why not? Grab a spoon, settle in, and enjoy the comforting, creamy magic!

Top Tip

Over the years, I’ve learned that a few little tricks make this Creamy Parmesan Mushroom Polenta Recipe stand out every time. When you get these just right, the results are incredible.

Constant Stirring: Polenta needs attention. Stir often to avoid lumps and sticking — it’s worth that little bit of patience.
Use Fresh Parmesan: Grated fresh, it melts smoothly. Pre-grated cheese tends to clump and create a gritty texture.
Don’t Rush Mushrooms: Give them space in the pan and let them brown undisturbed. That caramelization brings out the rich umami flavor.
Add Cream Last: Stir cream in towards the end to keep the polenta silky and luscious without curdling.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Mushroom Polenta - Serving Suggestion

Garnishes

I often finish this dish with a fresh sprinkle of chopped parsley or a few extra grates of Parmesan right before serving. Sometimes, I add a drizzle of good-quality olive oil or a pinch of crushed chili flakes when I want it to have a little spark.

Side Dishes

I love pairing this polenta with simply roasted vegetables—think asparagus or Brussels sprouts—or a crisp green salad to balance the richness. It’s also fantastic alongside a seared chicken breast or a juicy steak for a heartier meal.

Creative Ways to Present

For special occasions, I sometimes spread the polenta in a baking dish, let it cool until firm, slice it into squares, pan-fry those until crispy, and then top with mushroom ragout. It’s a fun twist that impresses guests!

Make Ahead and Storage

Storing Leftovers

Leftover polenta thickens as it cools, so I store it in an airtight container in the fridge. When I’m ready to eat, I gently reheat it with a splash of broth or milk over low heat, stirring until smooth again. Mushrooms keep well too if stored separately.

Freezing

I’ve frozen leftover polenta with good success by letting it cool completely, spreading it in a freezer-safe container, and thawing overnight in the fridge before reheating. Mushrooms freeze okay, but I prefer fresh when possible for best texture.

Reheating

To reheat, warm the polenta gently over low heat with a little bit of liquid, stirring regularly until creamy again. The mushrooms reheat well in a skillet over medium heat, just enough to warm but not dry out.

Frequently Asked Questions:

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and keep everything else the same. It’s just as delicious and perfect for vegetarians.

What type of cornmeal should I use for the polenta?

I recommend medium or coarse ground cornmeal to give your polenta a nice texture. Instant cornmeal works if you’re short on time, but the texture differs slightly and requires less cooking time.

Can I prepare the polenta ahead of time?

Yes, you can make the polenta ahead, but it will thicken as it cools. Reheat gently with a splash of broth or milk while stirring to restore its creamy consistency.

What’s the best way to brown mushrooms when making this recipe?

Avoid overcrowding the pan to let the mushrooms brown properly instead of steaming. Cook them over medium-high heat undisturbed for a few minutes before stirring to develop that deep flavor and color.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe feels like a warm hug from the inside. After making it a handful of times, I always appreciate how the simple ingredients come together to create something special and comforting. Whether you’re cooking for yourself or sharing it with loved ones, this recipe is a reliable go-to when you want something cozy, flavorful, and just a little bit indulgent. Give it a try—I think you’ll love it as much as I do!