There’s something incredibly comforting about digging into a bowl of rich, velvety polenta topped with earthy mushrooms. This Creamy Parmesan Mushroom Polenta Recipe is one of those dishes that feels like a warm hug on a plate—perfect for cozy dinners or when you want to impress without fuss. You’ll love how the mushrooms and Parmesan create this luxurious, flavorful combination that’s surprisingly simple to make.

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’ve made this creamy Parmesan mushroom polenta more times than I can count, and honestly, it’s become a go-to whenever I want something hearty yet elegant. The texture is silky, the mushrooms add just the right earthiness, and the Parmesan finishes it off with that perfect savory touch.

Simple Ingredients: You probably have most of these staples in your kitchen already, making it an easy recipe to pull together on a whim.
Comforting Texture: The polenta cooks to super creamy perfection, so it feels indulgent without being heavy.
Flavor Packed Mushrooms: Sautéed with garlic and thyme, the mushrooms bring a woodsy depth that pairs beautifully with the cheesy polenta.
Customizable: Whether you want it vegetarian or want to switch up the mushrooms, it’s a flexible dish that you can easily adapt.

Ingredients & Why They Work

This recipe balances creamy, cheesy polenta with savory mushrooms cooked in garlic and fresh herbs. Each ingredient plays a key role, and picking good-quality versions really shines through in the final taste.

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: Provides a flavorful base for the polenta—low sodium is best so you can control salt levels.
Yellow Cornmeal (Polenta): I prefer medium or coarse ground—it gives a lovely texture, not mushy like instant, though you can use that in a pinch.
Salt: Essential for seasoning and bringing out the flavors in both the polenta and mushrooms.
Butter: Adds richness and silkiness to the polenta and helps sauté the mushrooms to golden perfection.
Parmesan Cheese: Always freshly grated—this melts wonderfully and adds that nutty, salty flavor that makes the dish sing.
Heavy Cream (or Milk): For extra creaminess in the polenta, balancing out the robust mushrooms.
Olive Oil: Gives the mushrooms a nice base for sautéing without overpowering their flavor.
Mushrooms: A mix of cremini, shiitake, oyster, or your favorites creates a complex earthy flavor.
Garlic and Fresh Thyme: These aromatics infuse the mushrooms with bright, savory notes.
Parsley (optional): A fresh, green finish that brightens every bite.

📝

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

One of the things I love most about this creamy Parmesan mushroom polenta recipe is how easy it is to tweak. You can make it richer, lighter, or even vegan, depending on your mood or what's in the fridge.

Variation: Sometimes I swap the heavy cream for coconut milk to add a subtle sweetness and make it dairy-free. You’d never guess it was different!
Seasonal Switch-Up: In the fall, adding sautéed kale or spinach with the mushrooms is a delicious green boost.
Make it Spicy: A pinch of crushed red pepper flakes added to the mushrooms gives a lovely warm kick if you like a little heat.

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 the Broth to a Boil and Stir In the Cornmeal

Start by heating your chicken or vegetable broth with a bit of salt in a medium saucepan until it boils. Then, slowly whisk in the cornmeal—this part is key! Keep whisking steadily to avoid lumps. Once incorporated, lower the heat and start the long but satisfying 20-minute simmer, stirring often to keep the polenta smooth and prevent it from sticking to the bottom.

Step 2: Stir in Butter, Parmesan, Cream, and Pepper

When the polenta thickens and looks creamy, take it off the heat. Mix in the butter, freshly grated Parmesan, and heavy cream. Give it a good stir until everything melts together into a luscious, velvety base. Season with freshly ground black pepper to taste. Keep it warm on very low heat while you prepare the mushrooms.

Step 3: Sauté Mushrooms Until Golden

Heat olive oil and butter in a large skillet over medium-high heat. Add your mushroom mix in a single layer — don’t crowd the pan! This helps them brown beautifully instead of steaming. Cook for about 6 to 8 minutes, stirring occasionally, until the mushrooms turn a deep golden color and their edges crisp up a bit.

Step 4: Add Garlic, Thyme, and Season

Once your mushrooms are golden, toss in minced garlic and fresh thyme leaves. Cook for another minute, just until the garlic releases its aroma but doesn’t burn. Season with salt and pepper, then stir in chopped parsley if you like a fresh herbal lift.

Step 5: Serve and Enjoy

Spoon the creamy polenta into serving bowls, then top with the garlicky mushrooms. I often sprinkle a bit more Parmesan on top—it feels like the perfect finishing touch. Serve immediately, grab a fork, and enjoy the cozy magic you just made!

Top Tip

When I first made this recipe, I struggled with the polenta sticking and clumping. After some practice, I’ve learned a few tricks that make all the difference in getting that silky texture every time.

Constant Stirring: Don’t wander off! Stirring frequently keeps the cornmeal from clumping and sticking to the pan.
Low and Slow: After adding the cornmeal, keep the heat low—high heat thickens polenta too fast and changes its texture.
Fresh Parmesan: Always grate your own cheese. Pre-grated can make the polenta grainy and less creamy.
Don’t Crowd the Mushrooms: Give your mushrooms room in the pan to brown properly—it really amps up their flavor.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Mushroom Polenta - Serving Suggestion

Garnishes

I usually sprinkle a little extra fresh chopped parsley or thyme over the top for color and freshness. Sometimes, I shave a few curls of Parmesan on the mushrooms for an extra cheesy finish. If you like, a drizzle of good-quality olive oil or a few red pepper flakes can add a little kick.

Side Dishes

This dish stands beautifully on its own, but if you want to stretch it out, a crisp green salad with vinaigrette pairs wonderfully. Roasted seasonal vegetables like Brussels sprouts or asparagus also complement the creamy richness. For a heartier meal, grilled chicken or a pan-seared steak make great companions.

Creative Ways to Present

For special occasions, I sometimes spread the polenta in a baking dish, let it cool until firm, then slice and grill or pan-fry the pieces for a crispy exterior. Top with mushrooms and a sprinkle of Parmesan for a fancy plating that always impresses guests.

Make Ahead and Storage

Storing Leftovers

When refrigerated, polenta firms up and thickens quite a bit — I like to store leftovers in an airtight container and use within 3 days. To revive, gently reheat with a splash of milk or broth to loosen it back up to creamy perfection.

Freezing

I have frozen the polenta separately in portion-sized containers with good results. Thaw overnight in the fridge, then reheat slowly on the stovetop with extra liquid. The mushrooms don’t freeze as well, so I usually sauté fresh ones when reheating.

Reheating

Reheat leftover polenta gently on low heat in a saucepan with a little broth or milk, stirring frequently until creamy again. This prevents it from drying out or sticking. Add your mushrooms separately fresh or reheat them quickly in a hot pan.

Frequently Asked Questions:

Can I use instant polenta for this recipe?

Yes! Instant polenta works well and shortens the cooking time significantly. Just follow the package instructions for timing, but I still recommend whisking constantly to avoid lumps and ensure creamy texture.

What mushrooms work best in this Creamy Parmesan Mushroom Polenta Recipe?

A mix of cremini, shiitake, and oyster mushrooms gives great depth of flavor, but you can use any kind you like. Just be sure to slice them evenly so they cook uniformly, and don’t overcrowd the pan to help them brown nicely.

Can I make this recipe vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth to keep it vegetarian. For a vegan version, substitute the butter with a plant-based alternative, use coconut cream or almond milk instead of heavy cream, and opt for a vegan Parmesan-style cheese or nutritional yeast for that cheesy flavor.

How do I prevent the polenta from becoming grainy?

Constant stirring during cooking is the best way to ensure a smooth texture. Also, use medium or coarse ground cornmeal rather than instant if you prefer a creamier, less grainy result. Adding butter, cream, and freshly grated Parmesan cheese at the end helps create that silky richness.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe is one of those dishes that always gets rave reviews whenever I make it. It’s comforting but sophisticated, simple but impressive, and flexible enough to fit your pantry or dietary needs. Give it a try—you might just find your new favorite weeknight dinner or special occasion side. Trust me, once you’ve savored that silky polenta and those garlicky mushrooms, it’s hard to go back to plain rice or potatoes!