Creamy Polenta with Mushrooms
Creamy polenta topped with garlicky sautéed mushrooms is a comforting Italian classic that comes together in under 40 minutes.
It’s the kind of meal that feels indulgent but is actually quite simple to pull together. The mushrooms are cooked until deeply browned and juicy, while the polenta stays lusciously smooth. Whether you’re cooking for a weeknight dinner or a cozy weekend lunch, this dish delivers comfort in every spoonful.
Feel free to use any mix of mushrooms you like—cremini, shiitake, oyster, or even wild varieties. The key is to sear them in a hot pan so they develop a rich, meaty flavor. Serve it immediately, with extra Parmesan on the side.
Ingredients
- 1 1/2 cups polenta (coarse cornmeal)
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup whole milk or unsweetened oat milk
- 3 tablespoons unsalted butter, divided
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 1/2 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, bring the vegetable broth and water to a boil over medium-high heat.
- Gradually whisk in the polenta in a slow, steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and creamy, about 15–20 minutes. If it becomes too thick, add more broth or water as needed.
- Once the polenta is tender and pulls away from the sides of the pan, stir in 2 tablespoons of butter and the milk. Remove from heat and stir in the Parmesan cheese; season with salt and pepper. Cover and keep warm.
- While the polenta cooks, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook without stirring for 4–5 minutes until golden brown on one side.
- Stir the mushrooms and continue cooking for another 4–5 minutes until they are deeply browned and have released their juices. Add the minced garlic and thyme, and cook for 1 minute more, stirring constantly, until fragrant.
- Season the mushrooms with salt and pepper to taste. Spoon the creamy polenta into bowls and top generously with the garlicky mushrooms. Garnish with extra thyme and Parmesan, if desired, and serve immediately.
Cook’s tips
- For extra flavor, use a mix of broth and water, or all broth, in the polenta.
- Stir the polenta frequently to prevent sticking and ensure a creamy texture.
- If you prefer a thinner polenta, add more liquid; for a thicker consistency, cook it longer.
Substitutions
- Use any type of mushrooms: button, cremini, portobello, shiitake, or a wild mix.
- Swap the butter for olive oil or vegan butter for a dairy-free version.
- Replace Parmesan with nutritional yeast for a vegan-friendly option.
- Use chicken or vegetable broth—vegetable keeps it vegetarian.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The polenta will firm up; reheat with a splash of broth or milk to restore creaminess.
FAQ
Can I make this recipe ahead of time?
Yes, you can cook the polenta and mushrooms ahead, but the polenta will thicken as it cools. Reheat it gently on the stovetop with a little broth or milk to loosen it, and reheat the mushrooms separately in a skillet.
What type of polenta should I use?
Use coarse, stone-ground polenta for the best texture. Instant polenta works too but will cook much faster—adjust the cooking time according to the package instructions.
Can I make this vegan?
Absolutely! Use olive oil or vegan butter instead of dairy butter, replace the milk with unsweetened plant milk, and use nutritional yeast instead of Parmesan. The mushrooms and polenta are naturally vegan-friendly.
How do I prevent polenta from getting lumpy?
Whisk the polenta into the boiling liquid gradually while stirring constantly. This helps the grains separate and cook evenly, resulting in a smooth, lump-free polenta.
