There’s nothing quite as comforting as a warm bowl of velvety-soft polenta topped with rich, garlicky mushrooms, which is exactly why I’m excited to share this Creamy Parmesan Mushroom Polenta Recipe with you. It’s one of those dishes that feels fancy but is totally easy to pull off on a weeknight.

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 can’t get enough of how creamy and cheesy the polenta turns out, paired with those earthy mushrooms that have just the right amount of garlic and thyme. It’s a simple recipe that feels indulgent but is actually pretty straightforward to make.

Comfort in a bowl: The creamy parmesan polenta is silky smooth and will warm your soul.
Umami-packed mushrooms: Sautéed just right, they bring rich, savory flavor that pairs beautifully.
Easy but impressive: Perfect when you want to treat yourself without fuss.
Adaptable and versatile: You can tweak the dish with different mushrooms, broths, or toppings.

Ingredients & Why They Work

Each ingredient plays a role to make this Creamy Parmesan Mushroom Polenta Recipe come alive. The polenta base is ever so creamy and cheesy, while the mushrooms add depth and texture. Here’s why these staples are so important—and a few tips for picking the best quality ones.

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): Using broth instead of water builds flavor right into the polenta — low sodium is best to control seasoning.
Yellow cornmeal: Medium or coarse ground gives nice texture; instant polenta works too but follow package directions.
Butter: Adds richness to both polenta and mushrooms, creating a luxuriously smooth mouthfeel.
Parmesan cheese: Freshly grated Parmesan melts beautifully to give that signature cheesy flavor and creamy finish.
Heavy cream (or milk): Makes the polenta extra creamy and indulgent.
Fresh mushrooms: A mix of cremini, shiitake and oyster mushrooms adds variety of texture and flavor.
Garlic and thyme: Classic aromatics that lift the mushrooms and add depth.
Fresh parsley (optional): Adds a pop of color and freshness when sprinkled on top.

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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

While I love this recipe just as it is, one of my favorite things about making this Creamy Parmesan Mushroom Polenta Recipe is how flexible it is. You can easily swap or add ingredients to fit your mood or what’s on hand.

Variation: I sometimes add a handful of sautéed spinach or kale along with the mushrooms for a burst of green and extra nutrients. It brightens everything up without complicating the dish.
Dairy-free option: Try coconut cream instead of heavy cream and omit the Parmesan, or replace it with a sprinkle of nutritional yeast for cheesy flavor without dairy.
Mushroom mix: Depending on what’s fresh, I like to experiment with wild mushrooms or button mushrooms to change up the flavor profile.

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: Start with silky polenta

Bring 4 cups of broth and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in the cornmeal bit by bit to avoid lumps, stirring constantly. Then reduce the heat to low and let it gently bubble, stirring often, for about 20 minutes. You want the polenta to thicken up but stay super creamy. I like to keep a wooden spoon handy and stir every few minutes so it doesn’t stick and scorch on the bottom.

Step 2: Stir in richness and seasoning

Once the polenta is thick and creamy, stir in butter, Parmesan cheese, and heavy cream. The cheese melts into a silky base that’s both cheesy and comforting. Taste and add freshly ground black pepper to your liking. Keep it warm on the lowest heat setting while you prepare the mushrooms.

Step 3: Sauté the mushrooms

Heat olive oil and butter in a large skillet over medium-high heat. When hot, add the mushrooms in a single layer—don’t crowd them! Let them cook without stirring for a few minutes to get good golden browning. Then toss and continue sautéing for about 6-8 minutes until all mushrooms are beautifully caramelized. Add minced garlic, fresh thyme leaves, salt, and pepper, cooking for another minute until fragrant.

Step 4: Serve and garnish

Divide the creamy polenta into bowls, then spoon the garlicky mushrooms on top. If you’re feeling extra cheesy like me, sprinkle a little more grated Parmesan over everything. A handful of chopped parsley adds freshness and color—totally optional but I love the pop it gives!

Top Tip

I’ve made this Creamy Parmesan Mushroom Polenta Recipe so many times, and a few tips have really made a difference in texture and flavor. With polenta, patience is key—the slow simmer and consistent stirring prevent lumps and scorch marks.

Use fresh Parmesan: I learned the hard way that pre-grated cheese doesn’t melt properly and ruins the creamy texture.
Don’t crowd the mushrooms: Overcrowding causes them to steam instead of brown, which makes a big flavor difference.
Keep stirring the polenta: Frequent stirring while cooking keeps it smooth and silky instead of lumpy.
Timing the garlic: Add garlic towards the end of mushroom cooking to keep it fragrant and not bitter.

How to Serve Creamy Parmesan Mushroom Polenta Recipe

Creamy Parmesan Mushroom Polenta - Serving Suggestion

Garnishes

I love topping this dish with freshly chopped parsley for brightness and a few extra shavings of Parmesan for a little indulgence. Sometimes, a drizzle of good quality olive oil or a sprinkle of crushed red pepper flakes adds a subtle kick and richness.

Side Dishes

This polenta pairs beautifully with simply roasted vegetables like asparagus or Brussels sprouts. I also enjoy serving it alongside a fresh, vibrant salad with a lemon vinaigrette to cut through the richness of the dish.

Creative Ways to Present

For a special occasion, I’ve plated the polenta in shallow bowls and piled the mushrooms neatly in the center, garnishing with microgreens or edible flowers. It instantly elevates this rustic comfort food to something worthy of company dinner.

Make Ahead and Storage

Storing Leftovers

The polenta thickens quite a bit as it cools, but I’ve found that storing leftovers in an airtight container in the fridge for up to 3 days works great. Just add a splash of broth or milk when reheating to bring back the creamy texture.

Freezing

I usually don’t freeze this dish because the texture of mushrooms can change, but if you need to, freeze the polenta and mushrooms separately in airtight containers. Thaw overnight in the fridge and reheat gently, stirring in a bit of liquid to refresh the creaminess.

Reheating

To reheat, warm the polenta slowly on the stovetop over low heat, stirring frequently and adding broth or milk little by little until smooth. The mushrooms reheat best in a skillet over medium heat just until warmed through to maintain their texture.

Frequently Asked Questions:

Can I make this Creamy Parmesan Mushroom Polenta Recipe vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and this recipe is completely vegetarian-friendly without sacrificing any flavor.

What type of cornmeal is best for polenta?

Medium or coarse ground cornmeal gives the best texture for creamy polenta. While instant polenta can save time, it won’t have the same depth of flavor or texture but works fine in a pinch.

Can I prepare the polenta ahead of time?

Yes! Polenta firms up as it cools but reheats beautifully. Just add a splash of broth or milk when warming it up on the stove and stir until it reaches the right creamy consistency again.

How do I avoid mushy mushrooms?

Make sure not to overcrowd the pan when sautéing mushrooms so they brown instead of steam. Cooking them in batches if necessary helps achieve that perfect golden color and rich flavor.

Final Thoughts

This Creamy Parmesan Mushroom Polenta Recipe has become one of my go-to comfort dishes that feels like a warm hug on chilly nights. It’s easy to make, full of flavor, and always impresses anyone I serve it to. I really hope you give it a try—you might find yourself making it again and again, just like I do.