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.

Creamy Parmesan Mushroom Polenta | Cozy, Flavorful Comfort Food

Description

This Creamy Parmesan Polenta with Mushrooms recipe offers a comforting and rich dish featuring smooth, cheesy polenta topped with savory sautéed mushrooms. Perfect for a cozy dinner or side, it combines the creamy texture of Parmesan-infused polenta with earthy, garlicky mushrooms cooked in butter and olive oil.

Ingredients

Scale

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)

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Instructions

Prepare the broth: Bring 4 cups of chicken or vegetable broth and 1 teaspoon salt to a boil in a medium saucepan.
Cook the polenta: Slowly whisk in 1 cup of cornmeal while stirring constantly. Reduce heat to low and cook for 20 minutes, stirring often until the mixture becomes thick and creamy.
Finish the polenta: Stir in 2 tablespoons of butter, ½ cup grated Parmesan cheese, ½ cup heavy cream (or milk), and freshly ground black pepper to taste. Keep warm over low heat.
Sauté the mushrooms: Heat 2 tablespoons olive oil and 2 tablespoons 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 brown.
Add aromatics: Mix in 2 cloves minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper. Cook for 1 more minute to release the flavors.
Optional garnish: Stir in 2 tablespoons chopped parsley if using.
Serve: Spoon the creamy polenta into bowls and top with the sautéed mushrooms. Add an extra sprinkle of Parmesan cheese for added flavor.

Notes

Polenta: Use medium or coarse ground cornmeal for texture; instant polenta can be used by following package directions.
Broth: Chicken broth adds deeper flavor; vegetable broth makes the dish vegetarian.
Cheese: Use freshly grated Parmesan for best melting and texture.
Mushrooms: Mix different mushrooms for diverse flavors and ensure not to overcrowd pan to allow proper browning.
Make ahead: Polenta thickens when cooled but reheats well with a splash of broth or milk to restore creaminess.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 40 mg