This Creamy Parmesan Mushroom Polenta Recipe is one of those comforting dishes that feels like a warm hug. Its rich, velvety texture combined with earthy mushrooms and savory Parmesan makes it incredibly special and perfect for cozy evenings. Trust me, once you try it, you’ll want to make it again and again.

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 remember the first time I made this Creamy Parmesan Mushroom Polenta Recipe — it instantly became a favorite because it’s deceptively simple but feels so elevated. The combination of creamy polenta with garlicky mushrooms just hits all the right notes, especially when you want something hearty yet elegant.

Comfort food with a gourmet touch: Creamy polenta paired with sautéed mushrooms feels indulgent without being complicated.
Easy to customize: You can switch up the mushrooms or add your favorite herbs to make it your own.
Perfect for all seasons: Serve it warm on chilly nights or at room temperature in warmer weather.
Great for meal prep: It reheats beautifully, so you can enjoy leftovers without losing any creaminess.

Ingredients & Why They Work

Every ingredient in this Creamy Parmesan Mushroom Polenta Recipe plays a key role, from building layers of flavor to creating that luscious texture we all crave. Choosing quality components makes a big difference, especially when it comes to the broth and cheese.

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: Using broth instead of water adds depth; low sodium versions let you control the seasoning.
Yellow cornmeal: Medium or coarse ground gives your polenta a nice bite, but instant cornmeal works fine if you’re short on time.
Butter: Adds richness and a silky mouthfeel to the polenta and mushrooms.
Parmesan cheese: Freshly grated Parmesan melts smoothly and brings a nutty, savory note that’s essential here.
Heavy cream or milk: Cream makes it extra indulgent, but milk is a lighter alternative without sacrificing creaminess.
Mixed mushrooms: Using a variety like cremini, shiitake, and oyster mushrooms adds complexity and an earthy flavor that elevates the dish.
Garlic and thyme: Classic aromatics that pair beautifully with mushrooms, adding a fragrant punch.
Parsley: Optional but recommended for a fresh, bright contrast at the end.

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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 love how flexible this Creamy Parmesan Mushroom Polenta Recipe is. Over time, I’ve experimented with it to suit different moods and guests, and I encourage you to do the same—it’s a perfect base to make your own.

Variation: Sometimes I swap thyme for rosemary or sage for a slightly different herbal note, which works beautifully with mushrooms.
Dietary tweak: For a lighter version, use milk instead of cream, or swap butter for olive oil in the polenta.
Seasonal change: Toss in some sautéed spinach or kale with the mushrooms for a pop of color and extra nutrition.

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: Cooking the Polenta to Creamy Perfection

Start by bringing 4 cups of chicken or vegetable broth and 1 teaspoon of salt to a gentle boil in a medium saucepan. Slowly whisk in the cornmeal — this keeps lumps at bay. Reduce the heat to low and cook, stirring often, for about 20 minutes. You want it to thicken and become luxuriously creamy, almost like a thick porridge. Patience is key here to avoid a gritty texture!

Step 2: Stirring in the Rich Additions

Once your polenta is silky and thick, stir in the butter, Parmesan, heavy cream, and freshly ground black pepper. Keep this warm on low heat while you prepare the mushrooms — this way, everything stays perfectly at serving temperature.

Step 3: Sautéing the Mushrooms Just Right

Heat olive oil and butter in a large skillet over medium-high heat. Add your sliced mushrooms and let them cook undisturbed for a few minutes to achieve a beautiful golden sear. Then stir occasionally until they’re tender and browned, about 6-8 minutes total. Toss in the minced garlic and fresh thyme, cooking for another minute until fragrant. Season with salt and pepper, and finish with parsley if you have it on hand.

Step 4: Bringing It All Together

Spoon the creamy polenta into warm bowls and pile the garlicky mushrooms on top. I like throwing a little extra Parmesan over the dish for that final cheesy kiss. Serve it immediately and enjoy the cozy ride!

Top Tip

After making this Creamy Parmesan Mushroom Polenta Recipe several times, I’ve learned a few tricks that keep it tasting fantastic every time — they can make all the difference.

Slow and steady: Stir your polenta often but don’t rush the cooking time—this is how you get that insanely smooth texture.
Mushroom browning: Don’t overcrowd the pan; give mushrooms space so they actually brown instead of steaming.
Fresh cheese matters: Always grate your Parmesan fresh. Pre-grated cheese can make your polenta grainy and less creamy.
Adjust creaminess on reheating: If your polenta thickens overnight, gently reheat with a splash of broth or milk to get that perfect creamy consistency back.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Parmesan Mushroom Polenta - Serving Suggestion

Garnishes

I usually top mine with fresh chopped parsley for a pop of color and brightness. Sometimes I sprinkle a bit of chili flakes for a subtle heat or add a drizzle of good quality olive oil. A little squeeze of lemon juice over the mushrooms can also brighten everything up wonderfully.

Side Dishes

This dish pairs beautifully with a crisp green salad or roasted seasonal vegetables. When I want something heartier, I serve it alongside roasted chicken or a juicy steak. On vegetarian nights, a simple side of garlic sautéed greens like spinach or kale complements the creamy polenta perfectly.

Creative Ways to Present

For a dinner party, I like to serve this recipe in small shallow bowls, topped with a sprig of thyme and a curl of Parmesan rind as a garnish. You can also spoon it into pretty ramekins and broil for a minute to get a gratin-style crust on top. It’s always a crowd-pleaser and looks impressive without extra fuss!

Make Ahead and Storage

Storing Leftovers

I store leftover polenta in an airtight container in the fridge for up to 3 days. It firms up as it cools, but don’t worry — it reheats like a dream with just a little liquid added back in. The mushrooms should be kept separately if possible; this keeps textures fresher.

Freezing

Freezing polenta is totally doable! I portion it into freezer-safe containers and freeze for up to a month. Mushrooms don’t freeze quite as well in terms of texture, so I recommend making fresh mushrooms to go with thawed polenta for best results.

Reheating

Reheat leftover polenta gently on the stovetop with a splash of broth or milk, stirring until smooth and creamy again. If using a microwave, add a little liquid and stir every 30 seconds until warm. Mushrooms reheat well in a skillet over medium heat with a touch of oil to refresh their texture.

Frequently Asked Questions:

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegan?

Absolutely! Swap chicken broth for vegetable broth, use dairy-free butter or olive oil, replace Parmesan with a vegan alternative or nutritional yeast, and use coconut or oat cream instead of heavy cream.

What type of cornmeal is best for polenta?

Medium or coarse ground yellow cornmeal gives the best texture for polenta. Instant cornmeal works too but cooks faster and can be less textured.

Can I prepare the mushrooms ahead of time?

Yes, you can sauté the mushrooms a day ahead and store them in the fridge. Reheat gently before serving to maintain their flavor and texture.

Is this recipe gluten-free?

Yes! Polenta is naturally gluten-free as long as you use cornmeal that is certified gluten-free and check your broth ingredients for any gluten additives.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe holds a dear place in my kitchen repertoire because it’s approachable yet deeply satisfying. Whether you’re cooking a cozy meal for yourself or impressing friends, it’s reliable and delicious every time. Give it a try – I know you’ll love coming back to this bowl of creamy goodness as much as I do.