Creamy Parmesan Mushroom Polenta | Cozy, Flavorful Comfort Food

There’s something wildly comforting about the rich, velvety texture of this Creamy Parmesan Mushroom Polenta Recipe. It’s the kind of dish that warms you from the inside out, thanks to the luscious blend of creamy polenta, sharp Parmesan, and earthy mushrooms sautéed with garlic and thyme. Once you try it, I promise you’ll see why it’s a staple in my kitchen.

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

This Creamy Parmesan Mushroom Polenta Recipe is one of my go-tos when I want something soothing yet impressive. It strikes the perfect balance between simplicity and restaurant-worthy flavor, plus it’s surprisingly easy to pull together on a weeknight.

Comforting Creamy Texture: The polenta cooks up smooth and luscious, making every bite silky and satisfying.
Earthy Mushroom Flavor: Sautéed garlic and thyme bring out the best in a mix of mushrooms, adding complexity and an irresistible aroma.
Simple Ingredients, Big Flavor: With just a handful of pantry staples, you get a dish that tastes rich and thoughtfully layered.
Versatile and Customizable: Whether you’re vegan (swap cream and Parmesan) or want it extra decadent, this recipe adapts beautifully.

Ingredients & Why They Work

Every ingredient here plays a key role. The chicken broth adds a savory backbone to the polenta, while the Parmesan and cream create that unmistakably indulgent creaminess. The mushrooms aren’t just a topping; they bring depth and texture that lift the whole dish.

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 broth (or vegetable broth): Provides a rich, flavorful base that keeps the polenta from tasting bland.
Yellow cornmeal (polenta): Use medium or coarse grind for some texture; it offers that warm, slightly nutty flavor.
Butter: Adds silkiness and richness essential to creamy polenta and for sautéing mushrooms.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds a sharp, tangy note that brightens the dish.
Heavy cream (or milk): Boosts creaminess; cream makes it decadent, milk keeps it lighter.
Mushrooms (mixed varieties): Combining types like cremini, shiitake, and oyster amps up the umami and makes every bite interesting.
Garlic and thyme: These aromatic staples give the mushrooms a fantastic savory punch and fresh herbal hints.
Parsley (optional): A sprinkle at the end adds a fresh color pop and subtle brightness.

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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 tweaking this recipe depending on what mood I'm in or what’s in my fridge. You can easily make it vegan, swap in different herbs, or even spice it up. The beauty is in how welcoming it is to your personal touch.

Variation: I often swap heavy cream with coconut milk for a dairy-free creamy twist that’s just as luscious.
Herb Swap: If you don’t have thyme, try rosemary or sage—they complement mushrooms beautifully and add great aroma.
Cheese Options: For a sharper kick, add a handful of grated Pecorino Romano along with Parmesan.
Make it Spicy: Toss in a pinch of crushed red pepper flakes when sautéeing mushrooms for a subtle heat boost.

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: Bring It to a Boil and Slowly Add Cornmeal

Start by boiling your chicken or vegetable broth with salt in a medium saucepan. Once it’s bubbling away, slowly whisk in the cornmeal. The key here is to add it gradually while whisking—this helps prevent lumps. When I first tried polenta, I got reckless and ended up with clumps, so trust me on this: slow and steady wins the race.

Step 2: Simmer and Stir for Creamy Perfection

Reduce the heat to low and let the polenta cook for about 20 minutes, stirring often so it doesn’t stick. This patience pays off — the polenta transforms into a thick, creamy base that’s totally dreamy. You’ll start to smell the sweet corn aroma as it cooks, which is always a good sign!

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

Now, fold in the butter, freshly grated Parmesan, heavy cream, and black pepper. Stir until everything melts into a luscious, silky finish. Keep it warm on low heat while you cook the mushrooms, but stir occasionally so it doesn’t form a skin on top.

Step 4: Sauté Mushrooms with Garlic and Thyme

Heat the olive oil and butter in a large skillet over medium-high heat. Add your sliced mushrooms—they’re going to release moisture, so don’t crowd the pan. Let them brown nicely for 6 to 8 minutes without too much stirring; that golden color is pure flavor. Toss in minced garlic, fresh thyme, salt, and pepper, and cook for another minute. The garlic will fill your kitchen with the most inviting scent!

Step 5: Assemble and Serve

Spoon the creamy polenta into bowls, top generously with your garlicky mushrooms, and sprinkle a little extra Parmesan on top if you like. I sometimes add chopped fresh parsley too, just for that bright, fresh finish. Serve immediately and get ready for the compliments!

Top Tip

From my experience, these tips really make the difference between just good polenta and something unforgettable:

Slowly Whisk Cornmeal: Adding the cornmeal gradually to boiling broth while whisking prevents lumps and ensures a creamy texture.
Don’t Crowd the Mushrooms: Give them space in the pan so they get beautifully browned instead of steaming.
Fresh Parmesan is a Game-Changer: Pre-grated cheese won’t melt the same way and can lead to a grainy texture.
Keep Stirring Polenta: Stirring regularly during cooking avoids burning on the bottom and helps it cook evenly.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Parmesan Mushroom - Serving Suggestion

Garnishes

I’m a big fan of finishing this dish with a little chopped parsley for color and brightness, plus an extra sprinkle of Parmesan to amp up that cheesy goodness. Sometimes I drizzle a tiny bit of truffle oil on top—if you want to treat yourself, go for it!

Side Dishes

This creamy polenta pairs beautifully with crisp roasted vegetables, a fresh green salad, or even some garlic-rubbed toasted bread to soak up every last bit of those savory mushroom juices. When I make it for dinner guests, I love serving roasted Brussels sprouts or sautéed greens on the side.

Creative Ways to Present

For a dinner party, try plating the polenta in shallow bowls, layering the mushrooms on top, and scattering edible flowers or microgreens for a restaurant-worthy aesthetic. You can also layer it in a casserole dish, top with mushrooms and cheese, and bake briefly for a bubbly, golden crust. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover polenta in an airtight container in the fridge for up to 3 days. Keep in mind, polenta firms up as it cools, almost like a pudding. That’s totally normal!

Freezing

I’ve frozen polenta a couple of times and it holds up fairly well. Just portion it out into freezer-safe containers and thaw in the fridge overnight when you’re ready. Mushrooms freeze less well, so I recommend adding fresh mushrooms after reheating if you want your dish to feel fresh.

Reheating

To bring leftover polenta back to life, gently warm it in a saucepan with a splash of broth or milk, stirring frequently until smooth and creamy again. It’s a small step that makes a big difference in texture!

Frequently Asked Questions:

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth, swap the butter for a plant-based alternative, and replace Parmesan with a vegan cheese or nutritional yeast. Use coconut or oat milk in place of cream for that creamy texture.

What type of cornmeal should I use for the best texture?

I recommend using medium or coarse ground cornmeal for polenta; it holds its texture well and provides a nice bite. Instant polenta works too, but cooking times will be different, so follow your package instructions.

Why do I need to keep stirring the polenta while it cooks?

Stirring helps prevent the polenta from clumping and keeps it from scorching on the bottom of the pan. It also encourages a smoother, creamier texture by releasing starch as it cooks. Trust me, your arms will thank you for the stir!

Can I prepare this Creamy Parmesan Mushroom Polenta Recipe ahead of time?

Yes! You can make the polenta a day ahead and refrigerate it. When you’re ready, gently reheat it with a splash of broth or milk. For best results, sauté the mushrooms fresh to maintain their texture and flavor.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe is one of those dishes I keep returning to because it feels both special and familiar at once. It’s comfort food with a little elegance, perfect for cozy nights or impressing casual guests. I hope you’ll enjoy making it—and eating it—as much as I do. Trust me, there’s nothing like the joy of serving a bowl of silky, cheesy polenta topped with those garlicky mushrooms. Give it a go, and make it yours!