There’s something so comforting about the smooth, cheesy texture of polenta paired with earthy mushrooms that just hits all the right notes. This Creamy Parmesan Mushroom Polenta Recipe brings that cozy feeling to your table, perfect for chilly evenings or when you want a dish that feels like a warm hug.

A white pot with two handles is filled with thick, bright yellow polenta. The polenta has a coarse texture and is being stirred with a wooden spoon that has a long handle resting inside the pot. The pot sits on a white marbled surface. The light shows the texture of the soft, creamy polenta inside the pot 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 very first time I made this creamy parmesan mushroom polenta recipe—it was chilly outside, and the aroma of garlic and thyme waking up in the mushrooms filled the kitchen like magic. It’s the kind of dish that’s simple enough for weeknights but special enough to impress guests.

Comfort in Every Bite: The polenta is super creamy and cheesy, hitting that luxurious texture you want.
Rich, Earthy Mushrooms: Sauteed with garlic and thyme, they bring tons of flavor and depth.
Simple But Elegant: With just a handful of ingredients, this recipe feels fancy without any fuss.
Customizable and Friendly: Whether you want it vegetarian or dairy-rich, you can tweak it easily.

Ingredients & Why They Work

Every ingredient in this Creamy Parmesan Mushroom Polenta Recipe plays a role to balance richness, earthiness, and creaminess. Here’s why I pick each one—and a few tips to get the best results when shopping or prepping.

Flat lay of a small mound of yellow cornmeal, a small white bowl filled with golden chicken broth, a few tablespoons of butter in a white dish, a small white bowl holding finely grated Parmesan cheese, a small white bowl containing rich heavy cream, two whole brown eggs with clean shells, two tablespoons of glossy olive oil in a white bowl, a cluster of fresh mixed mushrooms including cremini, shiitake, and oyster varieties sliced, two cloves of unpeeled garlic, a small pile of fresh thyme leaves, a small bunch of bright green chopped parsley, all arranged symmetrically and naturally on a clean white ceramic surface 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 gives the polenta a savory, full-bodied flavor; choose chicken for richness or veggie broth for a vegetarian version.
Yellow Cornmeal: Medium or coarse grind works best to give polenta a creamy feel with a slight bite—instant works if you're short on time, too.
Butter: Adds luscious creaminess and helps soften the polenta’s texture.
Parmesan Cheese: Freshly grated, never pre-ground; it melts beautifully and adds a salty, nutty punch.
Heavy Cream (or Milk): Cream makes the polenta ultra rich, but milk works fine if you want it lighter.
Black Pepper: Freshly ground to give just the right little bite and warmth.
Mixed Mushrooms: A blend of cremini, shiitake, and oyster mushrooms works wonders, creating layers of flavor and texture.
Olive Oil and Butter for Mushrooms: This combo gives you a perfect sear and extra depth in the mushroom sauté.
Garlic: Minced fresh garlic adds that irresistible savory aroma that makes mushrooms sing.
Fresh Thyme: Its subtle herbaceous notes perfectly complement the mushrooms and cheese.
Parsley (optional): For a fresh, bright finish that cuts through the richness just right.

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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

This dish is one of my favorites to tweak. Sometimes I swap out the mushrooms for wild mushrooms if I find them at a farmer’s market, or stir in spinach at the end for a pop of green. You can easily make this vegan by using plant-based butter, cream alternatives, and nutritional yeast instead of Parmesan—I’ve tried that and it’s surprisingly tasty!

Variation: Adding a splash of white wine when sautéing mushrooms gives a lovely brightness that cuts through the richness, and I highly recommend it if you have a bottle open.
Vegetarian-Friendly: Just use vegetable broth to keep this recipe meat-free without losing flavor.
Seasonal Twist: In the fall, I love mixing diced roasted butternut squash into the mushrooms for a hint of sweetness.

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

A white shallow bowl holds two main layers: the bottom layer is bright yellow creamy polenta with a soft, slightly grainy texture, spread flat with a slight dip in the center; on top is a mix of golden brown sautéed sliced mushrooms and wilted dark green spinach leaves scattered unevenly across the polenta, sprinkled with thin shavings of white cheese. A silver fork with a wooden handle lifts a scoop of the dish from the right side, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring Your Broth to a Boil

Start by pouring your chicken or vegetable broth into a medium saucepan, add the salt, and bring it to a rolling boil. Using broth instead of water gives your polenta that savory base and extra depth.

Step 2: Whisk in the Cornmeal Slowly

Once the broth is boiling, slowly sift in the cornmeal while whisking constantly to prevent lumps. This step is crucial—polenta can get clumpy fast, so keep the whisk moving and don’t rush adding the cornmeal. Then reduce the heat to low.

Step 3: Stir and Simmer Until Creamy

Let the polenta cook gently on low for about 20 minutes, stirring often. You don’t want it to catch on the bottom, and this slow cooking gives it a luxuriously creamy texture. You’ll notice it thickening and becoming smooth through the stirring.

Step 4: Stir in Butter, Parmesan, Cream, and Pepper

Take the polenta off heat and stir in butter, freshly grated Parmesan, heavy cream, and some freshly ground black pepper. This is where the magic happens—the cheese melts to add rich, deep flavor and creaminess that makes every bite melt in your mouth.

Step 5: Sauté Your Mushrooms

Heat olive oil and butter in a large skillet over medium-high heat. Add the mixed mushrooms and give them space in the pan—don’t overcrowd—so they brown nicely instead of steaming. Sauté for 6-8 minutes until golden and caramelized. Add garlic, thyme, salt, and pepper and cook for another minute to make those flavors pop.

Step 6: Serve It Up

Spoon that creamy polenta into bowls and crown it with the garlicky mushrooms. If you’re anything like me, you’ll add a little extra Parmesan on top because why not?

Top Tip

After making this creamy parmesan mushroom polenta recipe many times, I’ve learned a few tricks that can take your results from good to exceptional:

Constant Stirring: Though it feels tedious, stirring the polenta often prevents lumps and sticking — it’s worth the effort for silky results.
Quality Parmesan: Freshly grate the cheese yourself. Pre-grated options don’t melt well and can ruin the texture.
Mushroom Browning: Don’t crowd the pan; the mushrooms need space to caramelize for that deep, earthy flavor.
Keep It Warm: Polenta thickens as it cools, so keep it over very low heat or warmed gently before serving for the perfect creamy texture.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Mushroom Polenta - Serving Suggestion

Garnishes

I love to sprinkle a little fresh chopped parsley or extra Parmesan on top for a fresh, bright finish. Sometimes a few red pepper flakes go on the side if I want a little heat. The contrast makes the creamy polenta even more interesting.

Side Dishes

This creamy parmesan mushroom polenta pairs beautifully with roasted vegetables like Brussels sprouts or asparagus. A simple green salad with lemon vinaigrette also balances the richness perfectly. For protein, I often serve it alongside grilled chicken or a seared steak.

Creative Ways to Present

Once, I tried serving the polenta in shallow ramekins topped with layered mushrooms and a drizzle of truffle oil for a dinner party—it was a showstopper! You can also spread cooked polenta in a pan to cool, then cut it into wedges and grill for a crispy take.

Make Ahead and Storage

Storing Leftovers

Leftover polenta thickens as it sits, which is totally normal. I store it in an airtight container in the fridge and it keeps well for up to 3 days. The mushrooms should be stored separately if possible to avoid sogginess.

Freezing

Freezing cooked polenta is doable but textures can change slightly. If you freeze, portion it out first and thaw in the fridge overnight. Mushrooms don’t freeze as well due to water content, so I’d recommend only freezing the polenta base.

Reheating

To reheat, gently warm the polenta in a saucepan over low heat with a splash of broth or milk and stir frequently to get back to that creamy texture. Heat mushrooms in a separate pan until warmed through to maintain their texture and flavor.

Frequently Asked Questions:

Can I use instant polenta for this recipe?

Yes! Instant polenta works great if you’re short on time. Just follow the package instructions for cooking time and then stir in butter, cheese, and cream as usual for the perfect creamy texture.

What’s the best way to prevent lumps in polenta?

The key is to whisk constantly while adding the cornmeal slowly to boiling broth. Also, keep the heat low and stir often during the cooking process to prevent clumping and sticking.

Can I make this vegan?

Absolutely! Substitute vegetable broth, use vegan butter or olive oil, swap out heavy cream for coconut or cashew cream, and replace Parmesan with nutritional yeast for that cheesy flavor.

What mushrooms work best in this creamy parmesan mushroom polenta recipe?

I recommend a mix of cremini, shiitake, and oyster mushrooms—to get a variety of textures and flavors. Avoid overcrowding the pan to ensure they brown nicely rather than steam.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe is one of those dishes that feels like it was made for comfort and celebration all at once. The creamy, cheesy polenta combined with savory mushrooms never fails to make me feel cozy yet satisfied. If you give it a try, I hope it becomes a go-to recipe in your kitchen too—you’ll love how easy it is to get such rich flavor with just a handful of simple ingredients.