Creamy Polenta with Mushrooms

If you are looking for a dinner that feels a little special without a ton of effort, this Creamy Polenta with Mushrooms recipe is exactly that. Creamy stone-ground polenta topped with a savory wild mushroom ragout and parmesan. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.

Why You Will Love This Recipe

• Ready in about 30 min from start to finish
• Uses simple, accessible ingredients
• Big, satisfying flavors the whole family will love
• Leftovers taste even better the next day

Ingredients

• Polenta
• Mixed mushrooms
• Butter
• Parmesan
• Garlic
• White wine
• Thyme
• Cream

How to Make It

1. Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
2. Heat your pan or oven as directed and get everything ready to go.
3. Combine ingredients and cook, about 30 min total.
4. Taste and adjust seasoning before serving warm. Enjoy every bite!

My Favorite Kitchen Tool for This

I reach for my Cast Iron Skillet every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!

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Creamy Polenta with Mushrooms

Slow stirred polenta finished with butter and parmesan, topped with mixed mushrooms browned in white wine and thyme. Pure cold weather comfort.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For the polenta

• 1 cup coarse polenta
• 4 cups water
• 1 tsp salt
• 3 tbsp butter
• 3/4 cup parmesan, grated
• 1/4 cup heavy cream

For the mushrooms

• 1 lb mixed mushrooms sliced or torn
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 1 tbsp fresh thyme leaves
• salt and pepper to taste

Method

 

1. Bring the water and salt to a boil in a heavy pot. Pour in the polenta in a slow steady stream, whisking the whole time.
2. Lower the heat and cook 25 to 30 minutes, stirring every few minutes, until it is thick and no longer gritty.
3. While it cooks, heat the butter and olive oil in a large skillet over medium high. Add the mushrooms in one layer and leave them alone for 4 minutes before stirring.
4. Keep cooking 5 to 6 minutes more, until deeply browned, then add the garlic and thyme and cook 1 minute.
5. Pour in the white wine and scrape the pan, letting it bubble away for 2 minutes. Season with salt and pepper.
6. Finish the polenta with the butter, parmesan and cream, then spoon the mushrooms and their pan juices over the top.

Notes

Give the mushrooms space in the pan and resist stirring for the first few minutes, that is how you get real browning instead of grey.