Name: Creamy Garlic Polenta With Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 cup polenta (coarse cornmeal); 4 cups vegetable broth (or water); 3 cloves garlic, minced; 2 tablespoons butter; 1/3 cup grated Parmesan cheese (or nutritional yeast); 2 tablespoons olive oil; 12 ounces mushrooms, sliced (cremini, button, or mix); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

A warm bowl of creamy garlic polenta topped with savory sautéed mushrooms is the kind of comfort food that feels indulgent yet wholesome. This dish brings the rustic heartiness of Italian countryside cooking straight to your dinner table, with every spoonful offering a rich, buttery mouthfeel balanced by earthy mushrooms and a hint of garlic.

Whether you’re after a cozy dinner, a meatless main, or an elegant side dish, this creamy garlic polenta is wonderfully adaptable. It pairs well with everything from roasted vegetables to grilled proteins, and it’s naturally gluten-free. The mushrooms add depth and a satisfying umami punch that will keep you going back for more.

Why You’ll Love This Creamy Garlic Polenta With Mushrooms

This recipe is more than just comfort food—it’s weeknight-friendly and full of nutrient-dense ingredients. The creamy base of polenta is made luxurious with just a touch of butter and cheese, while the garlic brings aromatic warmth to the dish. The mushrooms—golden and caramelized—elevate every bite with their bold, savory character.

It’s budget-friendly, easy to make, and deeply satisfying. Plus, it can be served as a vegan dish by simply swapping out the dairy for plant-based alternatives.

What Kind of Mushrooms Should I Use?

You can use any mushrooms you love or have on hand. Cremini, button, and shiitake all work beautifully. For a more gourmet touch, try a mix of wild mushrooms like oyster, maitake, or chanterelles. The key is to slice them thick enough so they hold up when sautéed and become beautifully golden.

Ingredients for the Creamy Garlic Polenta With Mushrooms

Every ingredient in this dish adds a layer of flavor or texture that makes it shine. Here’s what you’ll need:

Polenta (coarse cornmeal): The heart of the dish. When cooked slowly, it becomes creamy, rich, and incredibly comforting.
Vegetable broth (or water): Provides the liquid base for the polenta, adding flavor and depth.
Garlic (minced): Adds that essential aromatic and savory warmth to both the polenta and mushrooms.
Butter: Gives the polenta its signature creamy texture and a rich flavor.
Parmesan cheese (or nutritional yeast for vegan): Adds umami and a salty edge that enhances the entire bowl.
Mushrooms (your choice): The earthy topping that adds texture and a hearty bite.
Olive oil: For sautéing the mushrooms to a golden finish.
Salt & black pepper: To season everything to perfection.
Fresh parsley (optional): For a pop of color and freshness.

How To Make the Creamy Garlic Polenta With Mushrooms

Step 1: Bring the Broth to a Simmer

Start by adding the vegetable broth (or water) to a saucepan and bring it to a gentle simmer over medium heat.

Step 2: Whisk in the Polenta

Slowly whisk in the polenta to prevent clumping. Lower the heat and stir often. Let it cook for 30-40 minutes until thick and creamy.

Step 3: Add Flavor

Stir in butter, minced garlic, and Parmesan cheese. Taste and adjust seasoning with salt and pepper.

Step 4: Sauté the Mushrooms

In a skillet, heat olive oil over medium-high. Add sliced mushrooms and cook until they release moisture and become golden brown. Add garlic, salt, and pepper, and cook for another minute.

Step 5: Assemble and Serve

Spoon the creamy polenta into bowls and top generously with the sautéed mushrooms. Sprinkle with chopped parsley and serve warm.

How to Serve and Store Creamy Garlic Polenta With Mushrooms

This dish feeds 4 people generously as a main course or 6 as a side. Serve it in shallow bowls for an elevated presentation, and don’t forget to add an extra drizzle of olive oil or sprinkle of cheese on top.

To store leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat over low heat with a splash of broth or water to restore its creaminess. You can also freeze the polenta (without mushrooms) for up to 2 months.